Chicken & Mushroom Risotto

Name: Chicken & Mushroom Risotto
Yield: 4
Ingredients: Serves 4-6; 4 cups / 1 litre chicken broth/stock; 1 tsp - 1 tbsp olive oil; 2.5oz / 75g bacon (preferably streaky / fatty) (optional); 12 oz / 350g chicken thigh fillets, cut into bite size pieces; 13 oz / 400 g mushrooms, sliced (I use Swiss brown); 2 tbsp / 30g unsalted butter; 2 garlic cloves, minced; 1 onion, finely diced (brown, white, yellow); 1/2 cup / 125ml white wine (optional - sub with water or chicken broth); 1 1/4 cups / 250g arborio risotto rice (Note 1); 1/2 cup / 35g freshly grated parmesan cheese; 1 - 3 tbsp / 15 - 50g unsalted butter; Freshly chopped parsley

Chicken & Mushroom Risotto was pinched from <a href="http://www.recipetineats.com/chicken-and-mushroom-risotto/" target="_blank">www.recipetineats.com.</a>

"The new way to make risotto that comes out just as creamy as the traditional method: no heating up the broth, no need to add it gradually and no need to stir constantly! The bacon garnish is optional but honestly, it is so worth the effort. Also, I use the bacon fat in the pot to cook the chicken and mushrooms. Why waste the free flavour? :)..."

INGREDIENTS

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Serves 4-6

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4 cups / 1 litre chicken broth/stock

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1 tsp - 1 tbsp olive oil

•

2.5oz / 75g bacon (preferably streaky / fatty) (optional)

•

12 oz / 350g chicken thigh fillets, cut into bite size pieces

•

13 oz / 400 g mushrooms, sliced (I use Swiss brown)

•

2 tbsp / 30g unsalted butter

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2 garlic cloves, minced

•

1 onion, finely diced (brown, white, yellow)

•

1/2 cup / 125ml white wine (optional - sub with water or chicken broth)

•

1 1/4 cups / 250g arborio risotto rice (Note 1)

•

1/2 cup / 35g freshly grated parmesan cheese

•

1 - 3 tbsp / 15 - 50g unsalted butter

•

Freshly chopped parsley

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