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Fast Guide to Homemade Tasty Mushroom Risotto (with Chicken and/or Bacon - or neither)

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Mushroom Risotto (with Chicken and/or Bacon - or neither)

We hope you got insight from reading it, now let's go back to mushroom risotto (with chicken and/or bacon - or neither) recipe. You can have mushroom risotto (with chicken and/or bacon - or neither) using 14 ingredients and 9 steps. Here is how you cook that.

To make an unforgettable Mushroom Risotto (with Chicken and/or Bacon - or neither), here are the ingridients needed:

  1. Use 250 g of risotto rice / 9 oz ..
  2. You need 250 g of chestnut mushrooms (sliced)* / 9 oz ..
  3. Prepare 35 g of porcini mushrooms dried / 1½ oz ..
  4. Take 400 g of chicken breast cooked (shredded) / 14 oz . OPTIONAL.
  5. You need 8 OPTIONAL of bacon medallions (=200g / 7 oz.).
  6. You need 225 g of onion (chopped) / 8 oz ..
  7. Prepare 200 g of peas sweet corn carrot frozen and / or frozen and / or diced / 7 oz ..
  8. Take 500 ml of chicken stock / 20 fl . oz ..
  9. Prepare 500 ml of vegetable stock / 20 fl . oz ..
  10. Prepare 350 ml of water boiling / 14 fl . oz ..
  11. Get ½ teaspoon of pepper ground (or to taste).
  12. Provide 2 teaspoons of garlic powder.
  13. Prepare 2 tablespoons of crème fraîche.
  14. You need 150 g of chicken mushrooms * if opting to use the reduce the to / 5 oz ..

After readying the materials, now you are good to prepare your tasty Mushroom Risotto (with Chicken and/or Bacon - or neither) by following the instructions below:

  1. Put the porcini in a bowl and pour over the boiling water and soak for 10-15 minutes. Remove the porcini with a slotted spoon and place on a chopping board. Reserve the porcini “stock” and slice the porcini into small pieces..
  2. Whilst the porcini stands:- (a)microwave the onion together with the carrot (if using) for 3 minutes in a little of the vegetable stock; and (b)microwave the bacon on a covered plate for 1½ minute AND then on a chopping board with a very sharp knife cut the bacon into very small squares..
  3. Mix the chicken, vegetable and porcini stocks in a saucepan on a high heat, bring to the boil and then turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water..
  4. Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: Ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; bring to the boil and turn down to a gentle simmer..
  5. Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer..
  6. After 5 minutes add the mushrooms (including the porcini)..
  7. After 10 minutes add any peas and sweet corn..
  8. After 15 minutes add the chicken and bacon..
  9. Add the last few ladles one by one. When the risotto rice is almost to your liking stir continuously until the liquid has evaporated. Stir through the crème fraîche and serve immediately in warm bowls..

Add the bacon, mushrooms and half the Parmesan. Serve in warmed bowls sprinkled with remaining. Chicken and bacon risotto is a quick and easy meal for the whole family. This creamy Chicken and Mushroom Risotto recipe is a great way to use up leftover chicken. Rich in earthy mushroom flavor, this comforting dish is a Risotto is an Italian rice dish cooked with stock or broth until it reaches a creamy consistency which is achieved by the starch released from the rice.

Recipe : Mushroom Risotto (with Chicken and/or Bacon - or neither)

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