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Mushroom Risotto (with Chicken and/or Bacon - or neither)
Mushroom Risotto (with Chicken and/or Bacon - or neither)

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We hope you got benefit from reading it, now let’s go back to mushroom risotto (with chicken and/or bacon - or neither) recipe. To make mushroom risotto (with chicken and/or bacon - or neither) you only need 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Mushroom Risotto (with Chicken and/or Bacon - or neither):
  1. Use 250 g risotto rice / 9 oz .
  2. You need 250 g chestnut mushrooms (sliced)* / 9 oz .
  3. Prepare 35 g porcini mushrooms dried / 1½ oz .
  4. Use 400 g chicken breast cooked (shredded) / 14 oz . OPTIONAL
  5. You need 8 OPTIONAL bacon medallions (=200g / 7 oz.)
  6. Get 225 g onion (chopped) / 8 oz .
  7. Get 200 g peas sweet corn carrot frozen and / or frozen and / or diced / 7 oz .
  8. You need 500 ml chicken stock / 20 fl . oz .
  9. Use 500 ml vegetable stock / 20 fl . oz .
  10. Use 350 ml water boiling / 14 fl . oz .
  11. Get ½ teaspoon pepper ground (or to taste)
  12. Use 2 teaspoons garlic powder
  13. You need 2 tablespoons crème fraîche
  14. Get 150 g chicken mushrooms * if opting to use the reduce the to / 5 oz .
Instructions to make Mushroom Risotto (with Chicken and/or Bacon - or neither):
  1. Put the porcini in a bowl and pour over the boiling water and soak for 10-15 minutes. Remove the porcini with a slotted spoon and place on a chopping board. Reserve the porcini “stock” and slice the porcini into small pieces.
  2. Whilst the porcini stands:- (a)microwave the onion together with the carrot (if using) for 3 minutes in a little of the vegetable stock; and (b)microwave the bacon on a covered plate for 1½ minute AND then on a chopping board with a very sharp knife cut the bacon into very small squares.
  3. Mix the chicken, vegetable and porcini stocks in a saucepan on a high heat, bring to the boil and then turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water.
  4. Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: Ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; bring to the boil and turn down to a gentle simmer.
  5. Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer.
  6. After 5 minutes add the mushrooms (including the porcini).
  7. After 10 minutes add any peas and sweet corn.
  8. After 15 minutes add the chicken and bacon.
  9. Add the last few ladles one by one. When the risotto rice is almost to your liking stir continuously until the liquid has evaporated. Stir through the crème fraîche and serve immediately in warm bowls.

Add chicken and mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove. Heat oil in a large frying pan; add diced onion and cook until softened. Add diced chicken and cook until browned. Add rice and stir until all the grains are coated with oil.

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