WILD MUSHROOM, CHICKEN & BACON RISOTTO

Wild mushroom, chicken & bacon risotto image

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

Provided by Barney Desmazery

Time 50m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 785 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.69 milligram of sodium