Ingredients
1.3l chicken stock
2 gloves of garlic
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
Chicken Breast
handful parsley leaves, chopped
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, garlic and chicken and continue to cook for a few minutes. Add the rice and gradually add the stock and wine. You must add the stock slowly to allow the rice to absorb the flavours, this should take 20 minutes. When the rice is cooked the risotto should be of a creamy appearance. Add the chopped parsley with the Parmesan and the remaining butter and place a lid on the pan, leave to rest for a 5 mins, then stir through and serve.