Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, risotto (chicken, bacon & mushroom). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Use the best you can get because ità ¢à  à  s important in this dish. 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.

Risotto (Chicken, Bacon & Mushroom) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Risotto (Chicken, Bacon & Mushroom) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook risotto (chicken, bacon & mushroom) using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Risotto (Chicken, Bacon & Mushroom):

1. Make ready 300 g Risotto Rice
2. Prepare 2 Chicken Breasts
3. Get 1 Pack Bacon Lardons
4. Make ready Olive Oil
5. Take 50 g Butter
6. Prepare 1 White Onion
7. Make ready 250 g Mushrooms
8. Take 2 Garlic Cloves
9. Make ready 1 Bay Leaf
10. Make ready 150 ml White Wine
11. Prepare 950 ml 2 x Chicken Stock Cubes
12. Get 75 g Parmesan Cheese
13. Get Peas (Optional)

Pea & Bacon Risotto, from Easy Gourmet! Pudding rice is cheaper as it's a shorter grain and goes slightly sticky, which suits this dish. You could also opt for regular long-grain rice. Add the garlic and fry for a minute more.

Instructions to make Risotto (Chicken, Bacon & Mushroom):

1. In a frying pan add the olive oil over a medium heat cook the chopped chicken breasts and bacon lardons until just about cooked through, remove from the pan and set aside.
2. Return the pan over a medium heat add butter a to large pan, add the onion, mushrooms, garlic and bay leaf, softly fry for 5 minutes stirring regularly, until the onion is softened and the mushrooms are browned.
3. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half, this usually happens very quickly.
4. In a jug prepare 950ml of boiling water and stir in the stock cubes, add a bit of hot stock to the pan stirring frequently until the liquid has almost disappeared, Continue adding stock a bit at a time, stirring constantly and simmering until absorbed, return the chicken and bacon and allow to simmer for 5 minutes (If adding peas, add before the last lot of the stock mixture is added to the pan, allowing enough time for peas to cook through, but not be mushy)
5. 7. Before removing the pan from the heat, stir in the Parmesan and allow to melt, season with salt and pepper. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well.

You could also opt for regular long-grain rice. Add the garlic and fry for a minute more. Meanwhile, dissolve the chicken stock cube in the boiling water. Pour the chicken stock into the rice. Comforting risotto gets a flavour upgrade thanks to smoky bacon, moist chicken and fresh herbs - perfect for entertaining.

So that is going to wrap it up for this exceptional food risotto (chicken, bacon & mushroom) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!