Chicken Bacon Risotto Recipes

BACON RISOTTO

Steps:

• Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
• Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
• Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

BAKED CHICKEN, BACON AND PEA RISOTTO

Steps:

• Preheat oven to 180ºC.
• In an ovenproof dish sauté onion in oil for a few minutes, add bacon and brown.
• Add crushed garlic and chicken thighs then stir until chicken has browned.
• Add rice and pour stock in slowly while stirring it all together, cover and put into oven.
• Cook for 35 minutes stirring once halfway through cooking.
• Remove from oven then add butter, parmesan and peas. Gently fold together until butter has melted.
• Season to taste, garnish with parsley and more parmesan.

CHICKEN & BACON RISOTTO

Steps:

• Pour the stock into a saucepan and heat until just about simmering. Leave it on a low heat throughout the cooking.
• Heat the olive oil in a deep frying pan and gently fry the bacon and chicken. When the chicken is mostly cooked remove it from the pan.
• Add a little more olive oil to the pan and begin frying the onion gently. When the onion has softened nicely add the garlic for about a minute. After a minute add another drop of olive oil and a small knob of butter.
• When the butter has melted put the rice in and stir it around to coat it with oil and butter and cook for about 30 seconds. Pour in the white wine and stir.
• When the wine had reduced to almost nothing begin the add the stock, one ladle-full at a time. Once all of your stock is in, leave to simmer for 15-20 minutes.
• Now add Rosemary, Thyme, Chicken and Bacon. Stir through evenly and allow the stock to reduce. If you need it, add a small amount of water. When the rice is cooked to your taste, add the peas for about 2-3 minutes and turn the heat down. Use as many peas as you would like to eat. Turn the heat off completely and add the grated parmesan and stir it in.

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

WILD MUSHROOM, CHICKEN & BACON RISOTTO

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.