Name: Wild mushroom, chicken & bacon risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 50g dried porcini mushrooms; 1.3l chicken stock; 250g pack dessert chestnut mushrooms sliced; 8 rashers smoked streaky bacon chopped; 50g butter; 1 onion finely chopped; 300g risotto rice (we used arborio); 1 small glass white wine; 50g parmesan finely grated; leftover roast chicken skinned and chopped; handful parsley leaves, chopped

Home
Recipes
Wild mushroom, chicken & bacon risotto

Wild mushroom, chicken & bacon risotto

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

Ready in 50 minutes plus soaking

A star rating of 4.4 out of 5.44 ratingsRate

loading...

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Egg-free

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

50g dried porcini

mushrooms
1.3l chicken stock
250g pack dessert chestnut mushrooms

sliced
8 rashers smoked streaky bacon

chopped
50g butter
1 onion

finely chopped
300g risotto rice

(we used arborio)
1 small glass white wine
50g parmesan

finely grated
leftover roast chicken

skinned and chopped
handful parsley

leaves, chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal785
fat34g
saturates15g
carbs68g
sugars4g

low
fibre5g
protein46g

high
salt4.09g

Method

step 1

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
step 2

Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

Recipe from Good Food magazine, September 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.44 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now