You are|Are|Again} looking for idea recipes risotto (chicken, bacon & mushroom) that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious risotto (chicken, bacon & mushroom) should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of risotto (chicken, bacon & mushroom), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare risotto (chicken, bacon & mushroom) delicious home, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings must exist in prepare

1. Prepare 300 g Risotto Rice
2. Use 2 Chicken Breasts
3. Prepare 1 Pack Bacon Lardons
4. Prepare Olive Oil
5. Prepare 50 g Butter
6. Prepare 1 White Onion
7. Use 250 g Mushrooms
8. Use 2 Garlic Cloves
9. Take 1 Bay Leaf
10. Prepare 150 ml White Wine
11. Prepare 950 ml 2 x Chicken Stock Cubes
12. Prepare 75 g Parmesan Cheese
13. Prepare Peas (Optional)

Keep it warm while you make the risotto. Add the olive oil to the pan. In an ovenproof dish sauté onion in oil for a few minutes, add bacon and brown. Add crushed garlic and chicken thighs then stir until chicken has browned.

How to cook Risotto (Chicken, Bacon & Mushroom):

1. In a frying pan add the olive oil over a medium heat cook the chopped chicken breasts and bacon lardons until just about cooked through, remove from the pan and set aside.
2. Return the pan over a medium heat add butter a to large pan, add the onion, mushrooms, garlic and bay leaf, softly fry for 5 minutes stirring regularly, until the onion is softened and the mushrooms are browned.
3. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half, this usually happens very quickly.
4. In a jug prepare 950ml of boiling water and stir in the stock cubes, add a bit of hot stock to the pan stirring frequently until the liquid has almost disappeared, Continue adding stock a bit at a time, stirring constantly and simmering until absorbed, return the chicken and bacon and allow to simmer for 5 minutes (If adding peas, add before the last lot of the stock mixture is added to the pan, allowing enough time for peas to cook through, but not be mushy)
5. 7. Before removing the pan from the heat, stir in the Parmesan and allow to melt, season with salt and pepper. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well.
6. Done and ready to serve!

Add rice and pour stock in slowly while stirring it all together, cover and put into oven. Instructions Heat a large dutch oven on medium-high heat. Remove the bacon with a slotted spoon and place on a paper towel; set aside. Add the chicken to the hot bacon grease in the pot. Easy Chicken & Bacon Risotto We love risotto , it goes down a treat with all the kids and I love it because it's a cheap meal, where I can use up left-over meat from the weekend's roast!

relatives or to be ideas for selling food. Hope it’s useful and good luck!