Chicken, Bacon and Mushroom Risotto

Midweek meal. Jam packed risotto with a huge amount of flavour

Serves 4-6

Knob of Butter
1 Onion, diced
2-3 Chicken Breasts, diced
200g Chestnut Mushroom, cut into quarters then in half
100g Smoked Bacon Lardons
150ml White Wine
1.4l Chicken Stock
25g Parmigiano Reggiano
250g Arborio Risotto
Handful Parsley, chopped
1 Carrot, peeled and diced into cubes

1. Melt the butter in a pan and fry the chicken until cooked all the way through. Remove and put on a plate with kitchen roll to dab the excess fat. Then fry the bacon for 2- 4 minutes. Then remove this from the pan and put on kitchen roll.

2. With the juices and remaining butter in the pan, add the carrots and onion and fry til softened (couple of minutes). Add the risotto rice and allow to fry for a minute. Add the white wine and stir. Allow to reduce. Then add 2 ladles of stock and stir. Allow to reduce before adding another ladle of stock. Continue until out of stock. Keep stirring so risotto doesn't stick to the bottom of the pan. 

3. When there is no more stock add the chicken, mushrooms, bacon, Parmigiano Reggiano and parsley to pan. Serve with extra cheese and parsley.

Mushroom Risotto (V)

Risotto is a bit tricky but when you cook it right it tastes delicious. An italian dish which most people love. Also if you are a mushroom lover then add more porcini mushrooms.

Serves 4

1 litre of Vegetable Stock
125g Unsalted Butter
200g Mushrooms
50g Porcini Mushrooms
150 ml White Wine
200g Risotto Rice (I used Arborio)
50g Parmesan, plus extra to serve
1 tsp Thyme
2-3 Garlic cloves, crushed
1-2 Onions, finely sliced
Salt and Pepper

1. Melt the butter in a large saucepan. Add the onion and garlic to the pan and fry for about 5 minutes.

2. Stir in the mushrooms and thyme and cook for about 5 minutes to heat through.

3. Pour the wine into the saucepan and increase the heat. The wine needs to disappear to remove the alcohol.

4. Stir in  the rice and fry for about a minute.

5. Add a ladleful of stock to the pan. Wait until the stock has absorbed and keep adding a ladleful of stock until its all gone. This should take 10-15 minutes.

6. Once the stock has gone mix in the parmesan cheese. Leave it to rest for a couple minutes then serve with extra grated parmesan.

Positively Emerald Risotto (V)

Risotto is a classic Italian dish which is quite simple but very delicious and will fill you up. My variation is quite green using broad beans, peas and mint. The title of the recipe is inspired by Wicked!

Serves 4:

2 Pints of Veg Stock (stock cubes or powder)
White Wine (Small Glass)
50g Butter
1 Onion
1 Garlic Clove
350g Arborio Rice
Cheese (Parmesan preferably but any will do)
Fresh Mint (Dried if you haven't got any)
2 Mugs of Frozen Broad Beans
2 Mugs of Peas
Salt and Black Pepper

1. Add the stock cube/powder to a measuring jug then pour boiling water. Let it dissolve.

     2.  Melt a bit of the butter in a pan and then add the onions. Fry them off until they begin to soften. Then add the garlic and fry for about a minute.

    3.   Add the rice to the pan and stir for about a minute.

    4.   Pour the white wine and increase the heat until the wine has dissolved. And once it has dissolved begin to ladle in the stock. Lower to a medium heat.

    5.   After half of the stock has gone, add the peas and broad beans. (If you add them too early they will be over cooked). 

    6.   Once the stock has all gone the risotto should be a nice soft creamy texture. If not keep adding more stock.

    7.   Add the cheese, butter, mint and seasoning to the risotto. Then stir. Leave this for about a minute. Serve.