Porcini, chicken and bacon risotto

A good risotto should be creamy and unctuous. A plateful of slowly stirred love! You don’t need much, it should sit on the plate a little island of oozy flavour, decorated with freshly ground black pepper and a good grating of parmesan. Serve this with a green salad with simple French dressing.
Serves: 4 • Prep: 10 mins • Cook: 40-50 mins • Easy 
  • 50g dried porcini mushrooms
  • 1.3l chicken or vegetable stock
  • 250g of chestnut mushrooms, sliced
  • 8 rashers of streaky bacon, chopped (quality bacon from free range pigs)
  • 50g butter
  • splash of olive oil
  • 1 onion, finely chopped
  • 300g arborio rice
  • 1 small glass white wine
  • 50g Parmesan, finely grated
  • leftover roast chicken, skinned and chopped, or freshly cooked chicken breast, torn*
  • handful of parsley leaves, chopped
  • sea salt
  • black pepper
*Always buy organic free range chicken
Soak the dried mushrooms in 500ml boiling water for 10 mins, then strain the liquid into the stock. Chop the soaked mushrooms and add to the chestnut mushrooms.

Fry the bacon and onion in half the butter, and the olive oil. Add the porcini and chestnut mushrooms and continue to cook for a few mins.

Stir through the rice so it’s fully coated, then add the wine and cook off.

Add a ladleful of the stock at a time, then stir til it’s absorbed by the rice. When you add the final ladle of stock, add the chicken to reheat. Season to taste.

Add the chopped parsley with the Parmesan and remaining butter to serve.
Nutrition info
This meal is high in phosphorus and potassium. Potassium helps to balance fluids in the body and controls electrical activity of the heart and muscles. It's a very important mineral for sportspeople, particularly endurance sports where nerves can become fatigued and affect performance. Phosphorus is the second most important mineral, behind calcium, in promoting and maintaining bone and tooth health.

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