When you cook a whole chicken and have leftovers, there is nothing nicer than a Mushroom, Chicken and Bacon Risotto. I also save the chicken juices to pump up the stock (only save the juices and jelly, removing any fat by freezing a couple tablespoon sized portions in sandwich bags for future use)
- 25g dried mixed mushrooms
- 1 teaspoon of porcini mushroom paste (or another 25g of mixed mushrooms)
- 1.3l of stock (I used knorr oxo – you will need 2 x cubes and a bag of the saved chicken juices)
- 250g of fresh mushroom (I used close cup) sliced
- 5 rashers of streaky bacon, chopped up
- black pepper
- 50g of butter
- 1 medium onion, finely sliced
- 1 small glass of white wine
- 300g risotto rice (I used arborio)
- 50g parmesan, finely grated
- left over chicken – skinned and pulled apart
- Put the dried mushrooms into a bowl and cover with boiling water. They will soften. After 20 mins squeeze the mushrooms to slightly dry and remove from the bowl. If there are any hard bits, cut these up into small pieces.
- Make 1.3l of stock – add the mushroom liquid. We are aiming for 1.5l in total (you can top up with boiling water).
- Chop up the bacon up and fry in a deep sided pan with half the butter and pepper to taste (we will be making the risotto in this pan so ensure it is large enough for all the ingredients). Add the finely chopped onion and cook until soft.
- Add the sliced mushrooms and the hydrated mushrooms. Cook through for a few minutes until they start to soften. Add the wine and cook for a couple more minutes.
- Add the rice. Stir and ladle 1 spoon of stock into the pan. Continue to stir. The rice will slowly absorb the liquid and begin to create a thick and creamy sauce. Continue this method until all the stock has been stirred in.
- Add the chicken to reheat.
- Add the parmesan and the remaining butter and stir until melted. Then mix in the parsley and set aside to rest.
- Plate up after 5 minutes with a garnish of parsley and add grated parmesan to taste.