
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.
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.
Pour in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer for about 2 minutes until the sharp smell of alcohol has evaporated.
Lower the heat to medium-low. Pour in 3 cups of the chicken broth. Allow it to simmer uncovered, stirring only once or twice, until most of the liquid has been absorbed by the rice.
Begin adding the remaining broth 1/2 cup at a time. Stir frequently and wait for each addition to be absorbed before adding more. Continue until the rice is tender but still has a slight bite (al dente).
Stir the cooked chicken and mushrooms back into the pot towards the end of the cooking time just to heat them through.
Just before finishing, add a final splash of broth to give the risotto a slightly loose, soupy consistency, then remove the pot from the stove.
Stir in the remaining butter and the grated Parmesan cheese vigorously. This essential step activates the starch and creates a super creamy texture.
Serve immediately while hot. Garnish with the reserved crispy bacon, extra Parmesan, and fresh parsley if desired.
For the best results, use warm chicken broth so the rice temperature doesn't drop during cooking. If you prefer a lighter version, you can reduce the final amount of butter, but the vigorous stirring is key to achieving that signature creamy risotto texture. Always use Arborio or Carnaroli rice; regular long-grain rice will not produce the same creaminess.





