Chicken & Mushroom Risotto

Name: Chicken & Mushroom Risotto
Total time: 3300 s
Yield: 4 servings
Cuisine: British
Ingredients: 50 g butter; 2 banana shallots, finely chopped; 125 g bacon (smoked or unsmoked according to personal preference), in small pieces. Or use lardons; 3 cloves garlic, finely chopped; 2 sticks celery, finely chopped; 1 red chilli, with seeds & thinly sliced; 250 g chestnut mushrooms, chopped; 300 g carnaroli or arborio rice; 300 ml dry white wine; 1 l chicken stock; 350 g cooked chicken thigh meat, in small pieces. Bought in cooked chicken breast could be used if more convenient; 50 g Parmesan cheese, grated; 75 g mascarpone; Salt; Ground black pepper; 4 drizzles truffle oil

John A @JohnA

Essex

Another risotto variation. We prefer chicken thighs to breasts for most cooking but breasts certainly work well. There’s also plenty of latitude to vary the other ingredients or their proportions to use what’s available to you. A fresh parsley garnish goes well but isn’t essential. Note the cooking time excludes that needed to cook the chicken.

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Ingredients

50-55 minutes including prep

4 servings

50 gbutter
2banana shallots, finely chopped
125 gbacon (smoked or unsmoked according to personal preference), in small pieces. Or use lardons
3 clovesgarlic, finely chopped
2 stickscelery, finely chopped
1red chilli, with seeds & thinly sliced
250 gchestnut mushrooms, chopped
300 gcarnaroli or arborio rice
300 mldry white wine
1 lchicken stock
350 gcooked chicken thigh meat, in small pieces. Bought in cooked chicken breast could be used if more convenient
50 gParmesan cheese, grated
75 gmascarpone
Salt
Ground black pepper
4drizzles truffle oil

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Steps

50-55 minutes including prep

1

Bring the butter to a medium-high heat in a large pan and fry the shallots for 4 minutes, only stirring to avoid sticking. Then add the bacon and cook for another 4 minutes, stirring occasionally. The shallots need to be softened but not burned.
2

Stir in the garlic, celery and chilli and then the mushrooms. After 2 minutes, add the rice and cook for 1 minute, stirring continuously.
3

Still stirring continuously, add the wine in two or three stages to absorb the liquid and evaporate its alcohol.
4

Then add the stock, a little at time and continuing to stir, until all the liquid is absorbed and the rice is almost cooked. Allow 15-20 minutes for this.
5

Stir in the chicken and then the Parmesan and mascarpone and cook for a further 5 minutes, gently stirring once or twice a minute. Add a very little stock or water if, but only if, necessary to avoid sticking.
6

Season to taste and immediately serve onto warmed plates or pasta dishes, adding a drizzle of truffle oil to each serving.

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John A @JohnA

on April 07, 2021 17:11

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.