Chicken and Mushroom Risotto
This delicious risotto was created after much research on what makes a good risotto. I didn’t start with risotto in mind – but had a kilogram of diced chicken breast and was wondering what to do with it!There’s a lot of detail below but don’t let that deter you! The recipe is quite easy to make!
Chicken and Mushroom Risotto
Yummy risotto with chicken, bacon, mushrooms and spinach
Ingredients
- 1 tablespoon olive oil
- 250 grams bacon
- 1 kilogram chicken breast fillets
- 600 grams mushrooms
- 400 grams arborio rice (or Carnaroli)
- 1 tablespoon chicken stock powder
- 2 litres water
- 1 tablespoon butter
- 2 large onions
- 6 cloves garlic (crushed)
- 250 mls dry white wine
- ½ teaspoon ground black pepper
- 1 teaspoon cooking salt
To Finish
- 70 grams grated parmesan cheese (extra sharp)
- 2 tablespoons butter
- 275 grams baby spinach
- ½ teaspoon chicken stock powder
- 500 mls hot water
To Serve
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon grated parmesan cheese
Instructions
Prepare Bacon, Chicken and Mushrooms
- Add olive oil to a wide base pot on medium high heat and add diced bacon. Fry for a few minutes until a little crispy.1 tablespoon olive oil, 250 grams bacon
- While preparing the bacon, chicken and mushrooms, prepare the rice, stock, onions and garlic as outlined later in the recipe.
- Dice and add chicken, and stir fry until just cooked.1 kilogram chicken breast fillets
- Add mushrooms and stir fry for a few minutes until mushrooms have released their liquid.600 grams mushrooms
- Use a slotted spoon to transfer the cooked bacon, chicken and mushrooms into a colander placed over a bowl (to reserve the liquid). Pour the liquid into a measuring cup. The amount of liquid will vary but you can expect around 250mls.
Prepare Rice and Stock
- While the bacon and chicken are cooking, place the water in a large glass bowl, place a sieve in the bowl, then add the unwashed rice into the sieve. Swirl and wash the rice so that the starch is released into the water. Strain the rice, reserving all of the starchy water – we will be using this water to cook the risotto.2 litres water, 400 grams arborio rice
- Add the chicken stock powder to the starchy water and mix well. Do not use more stock powder than the recommendation as the dish has plenty of flavour.1 tablespoon chicken stock powder
Prepare Onions and Garlic
- Peel and dice the onions.2 large onions
- Peel and crush the garlic.6 cloves garlic
Cook the Risotto
- Melt the butter on medium high heat, in the same pot that was used for the bacon, chicken and mushrooms.1 tablespoon butter
- Add onion and saute until transparent, add garlic and continue to saute ensuring that the onions are soft before continuing. You could continue to cook and caramelise the onions if desired.
- Optional: Just before you add the rice, place the starchy stock in the microwave for a few minutes. This will save time later by reducing the time it will take for the stock to boil when it is added to the pot. Note that you can use cold stock – this is just a time saver.
- Add the strained rice and stir continuously to toast, for up to two minutes. Do not allow rice to sit in the pot without stirring.
- Add wine and continue to stir until almost all of the wine has been absorbed.250 mls dry white wine
- Reduce heat to medium low and add the reserved liquid from the bacon, chicken and mushrooms. Stir until almost all of the liquid has been absorbed.
- Add around half of the starchy stock and stir every minute or so until most of the liquid has been absorbed.
- Add around half of the remaining starchy stock and continue to stir at least every minute until the liquid is almost absorbed.
- Taste the rice and add salt and pepper (to taste). Continue to add around half a cup of the remaining stock at a time, each time waiting for the liquid to be absorbed before adding more. See notes.1 teaspoon cooking salt, ½ teaspoon ground black pepper
- When you have around ½ cup of stock left, add the bacon, chicken and mushrooms. Stir in and allow to come up to temperature for about five minutes. Add the remaining stock during this time.
Finishing
- Make up the additional chicken stock using the chicken stock powder and boiling water.½ teaspoon chicken stock powder, 500 mls hot water
- While the risotto is still on the stove, add the parmesan and stir well. Add the butter and stir through.70 grams grated parmesan cheese, 2 tablespoons butter
- Take the risotto off the stove. Add the baby spinach leaves and stir through until wilted.275 grams baby spinach
- Risotto should slide on the plate like molten lava. To achieve this consistency, add some of the additional stock and stir through. This is really to your taste. An additional cup of stock works well.
Serving
- Sprinkle chopped parsley and parmesan over the top of the risotto and serve immediately.1 tablespoon fresh parsley, 1 tablespoon grated parmesan cheese
- Keep the remaining stock to add to any left over risotto (you’ll be lucky to have any leftovers!).
Notes
The bacon, chicken and mushrooms can be prepared earlier and stored in the refrigerator (liquid should already be separated and also refrigerated).
Expect to use all of the stock and note that the risotto will continue to absorb liquid after it is cooked.
Test the rice as you go. When cooked, it should not be grainy at all and should still have some structure.
The amount of liquid (including the wine and reserved liquid from the bacon, chicken and mushrooms), as well as the chicken stock powder and salt in this recipe, has been tested and works well, however, if you feel you need more, make up additional stock. Do not use water on its own.
Nutrition
Calories: 798kcalCarbohydrates: 49gProtein: 38gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 135mgSodium: 984mgPotassium: 1056mgFibre: 3gSugar: 4gVitamin A: 3612IUVitamin C: 17mgCalcium: 199mgIron: 3mg
