Creamy Chicken and Mushroom Risotto with Crispy Bacon

Name: Creamy Chicken and Mushroom Risotto with Crispy Bacon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz chicken thigh fillets; 2.5 oz bacon; 13 oz mushrooms; 1.25 cup Arborio risotto rice; 4 cup 1 litre chicken broth/stock; 0.5 cup white wine; 4 tbsp unsalted butter; 1 unit onion; 2 clove garlic, minced; 1 tsp olive oil; 0.5 cup freshly grated Parmesan cheese; 1 handful Freshly chopped parsley

Indulge in this rich and velvety Italian classic, featuring tender chicken thighs and earthy mushrooms. Finished with a generous amount of Parmesan and topped with crispy bacon, it's the ultimate comfort food for any night of the week.

Servings4 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
12 oz
bacon
2.5 oz
mushrooms
13 oz
Arborio risotto rice
1.3 cup
1 litre chicken broth/stock
4 cup
white wine
0.5 cup
unsalted butter
4 tbsp
onion
1 unit
garlic, minced
2 clove
olive oil
1 tsp
freshly grated Parmesan cheese
0.5 cup
Freshly chopped parsley
1 handful

Step-by-Step Instructions

Heat 1 tsp of olive oil in a large pot or deep skillet over high heat. Add the chopped bacon and fry until golden and crispy. Transfer the bacon to a small bowl and set aside.

Keep approximately 1 tbsp of the bacon fat in the pot and discard any excess. Add the chicken thigh fillets and cook until browned and fully cooked through. Remove the chicken and set aside in a separate bowl.

In the same pot, add the mushrooms and sauté until they turn a light golden brown. Transfer them to the bowl with the cooked chicken.

Reduce the heat to medium. Add 2 tbsp of butter to the pot and let it melt. Add the finely chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.

Increase the heat to high and add the Arborio rice. Stir constantly for about 1 minute until the edges of the grains become partially translucent.