Paul Lymer

Chicken, Bacon & Mushroom Risotto Recipe

Updated: Jun 15

Indulge in the delectable flavours of our chicken and bacon risotto, a mouth-watering dish that combines tender pieces of chicken, crispy bacon, and creamy arborio rice. This recipe showcases a harmonious blend of savoury ingredients, resulting in a comforting and satisfying meal. Arborio rice is renowned for its creamy texture, which perfectly absorbs the rich flavours of chicken, bacon, and aromatic vegetables. Prepare to delight your taste buds with each spoonful of this scrumptious chicken and bacon risotto.

Chicken Bacon Musroom Risotto Recipe — Chicken, Bacon and Mushroom Risotto

Creamy and Comforting Risotto

Risotto can often be perceived as a fussy or high-maintenance dish due to the time it requires in the kitchen. However, don’t let the frequent stirring deter you from making this delicious Italian staple at home. Although it may be time-consuming, it is an easy recipe and absolutely worth the effort.

Contrary to popular belief, continuous stirring is not necessary. While it is important to attend to your risotto and ensure it does not dry out, intermittent stirring with half a ladle here and there will still yield excellent results. The key to a great risotto is to let it rest with the lid on once it is cooked. This resting period allows the true creaminess to emerge, enhancing the overall deliciousness of the dish.

Choosing Mushrooms

For this recipe, we keep it simple with chestnut mushrooms, which are delicious. However, mushroom enthusiasts can explore other options to enhance the flavours. Dried porcini mushrooms, rehydrated in warm water and added to the recipe, provide a deeper mushroom flavour. The soaking water can also be used in the risotto for an added boost. Frying some mushrooms before starting the recipe and using them as a garnish is another way to intensify the mushroom flavour.

Incorporating Wine in Risotto

Many risotto recipes include a small amount of white wine as an ingredient. The wine adds both flavour and acidity to the dish, contributing to its complexity. However, if you are preparing this dish for a family dinner with children, you can easily omit the wine or substitute it with an alcohol-free alternative such as a squeeze of lemon juice.

In this recipe, we have chosen a classic combination of chicken and mushroom flavours, enhanced with smoky streaky bacon for that comforting feel. If you are feeling adventurous and want to impress your family, consider swapping the chicken, bacon, and mushrooms for other key ingredients such as pumpkin, nduja, tomato and mascarpone, or courgette, lemon, and basil. These variations cater to different dietary preferences and bring a fresh twist to the traditional risotto.

Chicken, Bacon and Mushroom Risotto

Servings: 4

Time: 1 hour

Diet: Not suitable for V, Veg or GF diets

Ingredients

50g butter
85g smoked bacon rashers, diced
1 finely chopped onion
250g chestnut mushrooms, sliced
150g garden peas
300g arborio rice
150ml dry white wine
1.4l hot chicken stock
140g cooked roast chicken, cut into chunks
50g grated parmesan, plus extra for serving
A few handfuls of fresh parsley

Cooking Method

Prepare the Stock: Begin by bringing your chicken stock to a gentle simmer in a saucepan. This ensures that the stock is hot and ready to be gradually incorporated into the risotto, which helps maintain a consistent cooking temperature for the rice.
Cook the Bacon and Onion: In a large pan, melt the butter over medium heat. Add the diced bacon and cook for about 5 minutes until it starts to crisp up. Then, add the finely chopped onions and cook until they become soft and just begin to brown. This process releases the flavours of the bacon and onion, creating a rich base for the risotto.
Add the Mushrooms: Stir in the sliced chestnut mushrooms and cook for approximately 5 minutes. The mushrooms will release their juices, adding an earthy flavour to the dish. Ensure they are well mixed with the bacon and onion for even distribution.
Add the Rice: Pour the arborio rice into the pan and stir for about 2 minutes. It is crucial not to rinse the rice beforehand, as the natural starches contribute to the risotto's creamy texture. Toasting the rice slightly helps to enhance its flavour and allows it to better absorb the liquids.
Incorporate the Wine: Add the dry white wine to the rice mixture. Let it simmer until it is fully absorbed by the rice. The wine adds a subtle acidity and depth of flavour to the risotto. If you prefer not to use wine, a squeeze of lemon juice can be an excellent alternative.
Gradually Add the Stock: Begin adding the hot chicken stock to the rice, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding more. This process should take around 20 minutes. The rice should gradually become creamy yet retain a slightly al dente texture. Be careful not to add too much stock at once, as it can dilute the flavour.
Add the Chicken and Peas: Once the rice is cooked to your desired consistency, stir in the cooked chicken chunks and garden peas. Allow them to heat through for a few minutes. The peas add a pop of colour and a slight sweetness, while the chicken provides additional texture and flavour.
Finish with Parmesan and Parsley: Remove the pan from the heat and stir in the grated parmesan cheese and a handful of fresh parsley. This adds a rich, creamy finish and a touch of freshness to the risotto. Check the seasoning and adjust with salt and pepper to taste.
Let it Rest: Cover the pan and let the risotto rest for a few minutes. This resting period allows the rice to absorb any remaining liquid and enhances the creaminess of the dish. It also helps the flavours to meld together beautifully.
Serve: Serve the risotto hot, garnished with extra parmesan cheese, fresh parsley, and accompanied by warm crusty bread. The combination of creamy rice, smoky bacon, and tender chicken makes for an irresistible meal.

Our thoughts on Chicken, Bacon and Mushroom Risotto

This Chicken, Bacon, and Mushroom Risotto recipe is a true delight for the taste buds. The combination of tender chicken, crispy bacon, earthy mushrooms, and creamy arborio rice creates a dish that is both comforting and satisfying. The arborio rice provides the perfect texture, absorbing the rich flavours of the ingredients to create a truly indulgent experience.

Not only is this risotto recipe delicious on its own, but it also offers versatility when it comes to using up any leftovers. From turning the risotto into crispy risotto balls or cakes to transforming it into a hearty soup or a scrumptious frittata, the possibilities are endless. Repurposing the leftovers allows you to enjoy this mouth-watering dish in exciting new ways, ensuring that no flavour goes to waste.

So, whether you're savouring a warm bowl of chicken, bacon, and mushroom risotto or exploring the creative options for leftovers, this recipe is sure to satisfy your cravings.

Minimising Waste

Risotto is a fantastic dish to make if you have leftover chicken, especially after a Sunday roast. It is a great way to use up extra meat and saves time in the kitchen if you have pre-cooked chicken ready to go. Additionally, you can make homemade stock from chicken bones, enhancing the flavour of your risotto.

Tips for Using Risotto Leftovers

Risotto Balls: Transform leftover risotto into delicious risotto balls. Roll the risotto into small balls, coat them in breadcrumbs, and fry until golden and crispy. These risotto balls make fantastic appetisers or snacks, especially when served with a tangy tomato sauce or a creamy dip.

Stuffed Peppers: Utilise leftover risotto by stuffing it into bell pepper halves. Remove the seeds from the peppers, fill each half with the risotto mixture, and top with cheese. Bake in the oven until the peppers are tender and the cheese is melted and bubbly, creating a hearty and flavourful dish.

Risotto Frittata: Give your leftover risotto a new lease of life by turning it into a frittata. Beat some eggs in a bowl, mix in the risotto, and pour the mixture into a greased frying pan. Cook on the hob until the eggs are set, creating a satisfying and versatile dish. You can also add vegetables or extra cheese for added flavour.

Risotto Soup: Repurpose leftover risotto into a comforting soup. Heat up some chicken or vegetable stock in a pot and add the risotto. Stir well and let it simmer for a few minutes until the flavours meld together. You can also add cooked vegetables, diced chicken, or bacon for added texture and taste.

Risotto Cakes: Shape the leftover risotto into patties and shallow-fry them until golden brown. These risotto cakes are a delightful way to enjoy the flavours of the original dish in a different form. Serve them as a main course with a side salad or as an alternative to a burger.

Quick Roast Chicken Stock Recipe

To make a quick roast chicken stock, roast chicken bones alongside a large onion, a couple of carrots, celery sticks, and a few bay leaves at 200°C for 25 minutes. Transfer the caramelised ingredients to a stockpot and cover with a lid. Boil for 30 minutes to an hour, lightly season, and strain through a colander. This roast chicken broth can be used in various recipes, including this risotto.

Understanding Risotto

Originating from northern Italy, risotto is a high-starch, short-grain rice known for its ability to absorb a lot of liquid without becoming mushy. It is an Italian staple, much like pizza or pasta, and is easy to adapt with different ingredients. A popular variation in Italy is risotto Bianco, made simply with parmesan cheese, butter, and white onion.

Risotto vs. Regular Rice

The primary difference between risotto and regular white rice lies in the cooking method. Risotto rice requires constant attention and frequent stirring, unlike typical white rice. Risotto rice is starchier, which gives it its signature creamy texture. When cooking risotto, always use hot stock to help the rice maintain a high temperature and ensure even, quick cooking.

Arborio Rice vs. Other Risotto Rice Types

Arborio rice, with its larger and slightly less starchy grains, is the go-to choice for a thicker and softer risotto. It is more readily available than other Italian rice types. However, carnaroli rice is considered the best for making the creamiest risotto.

Authentic Italian Risotto

To create an authentic risotto at home, using the right type of rice is crucial. Arborio rice is recommended for its texture and ability to absorb flavours. High-quality stock is also essential to maintain a rich flavour, making the difference between an imported product and a supermarket’s own brand significant for your homemade risotto.

Expanding on the Cooking Method

Preparing the Stock: Keeping the stock hot is essential for the risotto. It helps maintain the cooking temperature and ensures the rice absorbs the liquid evenly, resulting in a creamy texture without becoming mushy. You can use a variety of stocks, but a good quality chicken stock is recommended for this recipe.

Cooking the Bacon and Onion: The initial cooking of bacon and onions creates a flavourful base for the risotto. The bacon adds a smoky, savoury taste, while the onions contribute sweetness and depth. Cooking them until the onions are soft and beginning to brown helps to caramelise the natural sugars, enhancing the overall flavour profile of the dish.

Adding the Mushrooms: Mushrooms bring an earthy, umami flavour to the risotto. Cooking them until they release their juices ensures that this flavour is evenly distributed throughout the dish. Chestnut mushrooms are recommended for their rich taste, but feel free to experiment with other types like shiitake or portobello for different flavour profiles.

Toasting the Rice: Adding the rice to the pan and toasting it for a couple of minutes helps to develop its flavour and prepares it to absorb the stock. This step is crucial for achieving the perfect texture, as it ensures the rice remains firm and creamy.

Incorporating the Wine: The addition of white wine to the risotto introduces a layer of acidity that balances the richness of the dish. Allowing the wine to evaporate ensures that only the flavour remains, adding complexity to the risotto. If you prefer not to use wine, a squeeze of lemon juice provides a similar acidity.

Gradually Adding the Stock: The process of adding stock gradually and stirring frequently helps the rice to cook evenly and develop its creamy texture. This method allows the rice to absorb the liquid slowly, ensuring that each grain is infused with flavour. Monitor the texture of the rice closely to avoid overcooking or adding too much stock.

Finishing the Risotto: Stirring in the cooked chicken and peas at the end of the cooking process ensures they are heated through without becoming overcooked. The parmesan cheese and parsley add a final touch of richness and freshness, elevating the dish to a new level of deliciousness.

Letting it Rest: Allowing the risotto to rest with the lid on for a few minutes after cooking enhances its creaminess and flavour. This resting period allows the rice to absorb any remaining liquid and helps the flavours to meld together beautifully.

Serving the Risotto: Serve the risotto hot, garnished with extra parmesan cheese, fresh parsley, and accompanied by warm crusty bread. The combination of creamy rice, smoky bacon, and tender chicken makes for an irresistible meal. For an extra touch, drizzle a little truffle oil over the top before serving.

Advanced Tips for the Perfect Risotto

Quality Ingredients: Using high-quality ingredients is key to making a great risotto. Opt for imported arborio or carnaroli rice, good quality stock, and fresh vegetables. The difference in flavour is noticeable.
Consistent Temperature: Maintaining a consistent temperature while cooking is crucial for achieving the perfect texture. Avoid letting the risotto boil too vigorously, and keep it at a gentle simmer.
Proper Seasoning: Season the risotto gradually throughout the cooking process, tasting as you go. This ensures that the flavours are balanced and not overpowered by salt.
The Right Pan: Using a wide, heavy-bottomed pan helps distribute heat evenly, allowing the rice to cook uniformly. This is essential for achieving a creamy texture without overcooking.
Patience is Key: Making risotto requires patience and attention to detail. Take your time to stir frequently and add the stock gradually. The effort will be rewarded with a delicious, creamy risotto.

Exploring Risotto Variations

Vegetarian Options: For a vegetarian version, omit the chicken and bacon and use vegetable stock instead of chicken stock. Add a variety of vegetables such as asparagus, peas, and bell peppers. You can also incorporate a mix of fresh and dried mushrooms for a rich, earthy flavour.

Seafood Risotto: Replace the chicken and bacon with a mix of seafood such as prawns, scallops, and mussels. Use fish stock instead of chicken stock, and finish with a squeeze of lemon juice and a sprinkle of fresh dill or parsley.

Check out our recipe for a delicious Italian Seafood Risotto

Vegan Risotto: To make a vegan risotto, use vegetable stock and omit the parmesan cheese. Instead, stir in nutritional yeast for a cheesy flavour and finish with a drizzle of olive oil and a sprinkle of fresh herbs.

Herb-Infused Risotto: Enhance the flavour of your risotto by infusing the stock with herbs such as thyme, rosemary, or bay leaves. This adds an extra layer of complexity to the dish.

Making the Most of Leftovers

Risotto Balls (Arancini): Transform leftover risotto into delicious risotto balls, also known as arancini. Roll the risotto into small balls, coat them in breadcrumbs, and fry until golden and crispy. These risotto balls make fantastic appetisers or snacks, especially when served with a tangy tomato sauce or a creamy dip.

Conclusion