Bacon and Chicken Risotto

risotto

I’m lucky enough that my other half, Alex B, is also a very good cook. There are certain dishes that I will always leave to him, simply because he has the knack of them and does them really well. Also, it means I don’t have to cook every night.

His signature dish is risotto. You can’t beat it. So here I present his recipe, as written by him:

Ingredients
Serves 2 generously

100g streaky bacon or pancetta or lardons, chopped into squarish pieces
100g leftover roast chicken (or raw chicken)
1 red onion, chopped
500ml chicken stock, more or less. Use the best you can get because it’s important in this dish. If you have home-made chicken stock, this is the perfect way of using it.
2 cloves of garlic, chopped
150g risotto rice
100ml white wine
Frozen peas, however much you like
Parmesan, grated
Sage
Olive oil
Butter

The Cooking

Chop the onion and garlic and bacon into whatever sized pieces you would later like to eat. Chop or tear the chicken into small pieces. In this recipe I have used already cooked chicken, but you could also use raw chicken.

Pour the stock into a saucepan and heat until just about simmering. Leave it on a low heat throughout the cooking.

Heat the olive oil in a deep frying pan (some manufacturers call it a saute pan) and gently fry the bacon. (If you are using raw chicken fry this now too.) As the bacon is salty you will not need any other seasoning at this stage. When the bacon is mostly cooked remove it from the pan and put it on some kitchen roll. Add a little more olive oil to the pan and begin frying the onion gently. When the onion has softened nicely add the garlic for about a minute.

After a minute add another drop of olive oil and a small knob of butter. When the butter has melted put the rice in and stir it around to coat it with oil and butter and cook for about 30 seconds. Pour in the white wine and stir. If the wine is cold you might want to turn the heat up to get it cooking quickly – you do not want your rice sitting around in cold liquid. When the wine had reduced to almost nothing begin the add the stock, one ladle-full at a time.

You are now entering the main risotto-cooking process. This can take any time from 15 to 40 minutes, depending on the temperature you’ve got your hob. If the stock doesn’t bubble at all, then it’s not hot enough to cook the rice; if it is too hot then the stock will evaporate without pausing to cook the rice. When you’ve added the load of stock add any herbs you want. I used sage this time, but rosemary and thyme, or any combination of those three, would be good. Add your chicken and bacon now.

Stir the risotto every so often to keep from sticking to the pan (except, see below). Allow the liquid to reduce until you have got a thick, sticky porridge kind of consistency and then add another ladle of stock. Don’t worry about using all the stock, the important thing is to get the rice cooked properly.

Now: sticking. If you don’t stir the rice often enough, it will begin to stick to the bottom of the pan. Stir again and scrape any stuck rice off the pan. This is good, because it releases starch from the rice and helps to make the risotto all creamy and delicious. If the rice sticks too much it will form a sort of burnt layer underneath the risotto, but this doesn’t matter too much.

Continue cooking, adding stock, and stirring, tasting the rice every so often. Risotto rice shouldn’t be as soft as basmati or other kinds of rice. There should still be a bit of bite in it, without actually being crunchy. When the rice is cooked to your taste, add the peas for about 2-3 minutes and turn the heat down. Use as many peas as you would like to eat. Turn the heat off completely and add the grated parmesan and stir it in. Sprinkle some more parmesan over the top if you are greedy (like us).

Serve with some nice bread and salad.

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33 Responses to “Bacon and Chicken Risotto”

  1. evilbeth Says:

    I will actually make this. I will leave out the peas as my family are not fans but it sounds delicious. Alex is a fabulous recipe writer as well as a nice cook to have around.

  2. Tianne Says:

    this is exactly what i was looking for. thx!

  3. Sean David Says:

    Made this and it gave me the skitters? what did i do wrong? Any advice would be useful, thankyou

  4. David Preston Says:

    I made this as a starter on Valentines day (kept the other half for annother day), it was amazing, really nice.

    Making it again tonight as a main, love it.

    (Re: Last posters comments, I can only think that you’re chicken wasn’t cooked / reheated properly)?

  5. Anonymous Says:

    its fucking shit loserrr

  6. Ruth Says:

    Great receipe! great success and I served with red wine and homemade brown bread (which incidentally I didn’t bake!) Thanks!

  7. BRIDIE Says:

    LOVED BACON AND CHICKEN RISOTTO

  8. eileen Says:

    great recipe, so simple, my best risotto so far!!!

  9. svmdropdeadgorgeous Says:

    Most delicious thing I have ever tasted!

    Made it with homemade turkey stock and leftover turkey.

    Just incredible…and even delicious warmed up two days later!

    Nice work! Thanks for posting this recipe!

  10. Georgia and Faye Says:

    Stupid. This recipie is the worst risotto I have ever made. Thanks we went hungry for a day. Failed miserably. FAILED FAILED FAILED FAILED FAILED FAILED FAILED. Your a crap cook.

    • chris Says:

      maybe you’re the failed cook if you can’t knock up a risotto?! TOP RECIPE, me and the mrs loved it!!!

  11. robert j roberts Says:

    my son made this but it gave me the squits. maybe he didnt cook the chicken for long enough

  12. brandon c roberts Says:

    yeah i think i did undercook it because my girlfriend ate it too and when she got home she did a huge vomit burp

  13. brandon c roberts Says:

    yeah but you have to admit it was funny watching you chuck up for about an hour after

  14. caitlin j luvin Says:

    u r dumped

  15. Gill Says:

    Made this tonight and it was really delicious, thanks for the recipe.

  16. Tony Jones Says:

    Worked well.
    I used 200g rice & 900ml chicken stock – did me & two big boys fine.
    But I forgot the peas – doh!
    I would recommend poaching a chicken – that way your chicken gets cooked for the meal (I used half the chicken for sandwiches, half for this meal) and then using the poaching liquid as your stock. Makes for a very easy meal.
    Wish I’d taken a photo as the one at the top of the page is the only weak element of this page.
    Good work, thanks.

  17. Sid Azapinto Says:

    I really like your writing style, excellent info, thanks for putting up😀. “Kennedy cooked the soup that Johnson had to eat.” by Konrad Adenauer.

  18. Rachel Says:

    Made last night for 4 (doubled values). Was easy to follow and liked by all.

  19. Lesa Says:

    I will try this tonight thankyou

  20. Lauren Says:

    Can’t wait to try this, looks really tasty! Have been looking for a good one to make

  21. Naomi Says:

    Each week our website trys a recipe for ‘What’s Cooking Wednesday’ that we have never done before to see what it is like. Throughly enjoyed this recipe thank you and thought the instructions fantastic – definitely halted any ‘panic’

    Thank you!

  22. Becca Says:

    I actually found this recipe a couple of years ago and have used it everytime I have wanted to make risotto. Just like to say its lovely! Thank you very much for this! Xx

  23. Tim freddo Says:

    Does exactly what it says on the tin, unfortunately it doesn’t come in a tin and if it did it would have to say ” consume in small amounts to avoid side effects of endless vomiting and diarrhoea “.

    Other than that this recipe was AMAZING🙂

  24. Boris Burrell Says:

    Great recipe, it was so nice. Unfortunately I’m not a great cook and I forgot to add the rice and chicken and I am allergic to peas so I left them out too, so it was just a bit too bacony for my tastes. I hate to criticise but I still felt a bit hungry afterwards which you would not expect after a main meal. Good but not filling

  25. william t nutake Says:

    My bro Timmy C told me if you made this but served the chicken uncooked it counted as vegetarian food. WRONG! What a mess, i wish I never went for white carpets throughout the house now. Steam clean!

  26. Luca peroni Says:

    My grandad used to make a recipe like this except he would add a bit of paprika and also some clegg nuts to add a bit of earthy flavour. He always thought outside the box.

  27. Tony Jeffson Says:

    Looked like vomit, tasted like vomit but was Very consistent.
    May have been because I downed a large bottle of absinthe about 5 mins before I started to cook and couldn’t stop throwing up until I ate the risotto, I think it may have clogged my throat.

  28. Craig clegg Says:

    Recipie says serves 2,
    I think Jesus may have created this because every time I ate a piece it returned right i front of me within 30 seconds. Serves an infinite amount of people.

  29. Munty Godson Says:

    I run a social group for elderly vegetarians and I too heard that serving chicken uncooked made it suitable for vegetarians. All I can say is Timmy C is a buffoon of the highest calibre. All was well for 5 minutes then it went wrong cubed! Suddenly the room was full of oaps jet propelling vile smelling vomit in every direction like a Alien pressure washer. The smell was god awful, like being slapped in the face with a dead badger. However the recipe is good and the peas were a nice touch

  30. Richie Crack Says:

    I was going to cook this for my son but he has really been acting like a turd lately


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