Wild mushroom and chicken risotto

This unique wild mushroom risotto dish will instantly become a family favourite! With it’s rich flavour and just how easy it is to whip up, you definitely won’t regret trying this one for dinner.

It’s the absolute perfect dish to whip up after a dinner party as leftover roast chicken is all that’s needed to put the finishing touches on this delicious risotto. Simply get the best mushrooms you can find and the flavour will take care of itself!

Ingredients

• 50g dried porcini mushrooms
• 1.3L chicken stock
• 250g pack dessert chestnut mushrooms, sliced
• 8 rashers smoked streaky bacon, chopped
• 50g butter
• 1 onion, finely chopped
• 300g risotto rice
• 1 small glass white wine
• 50g parmesan, finely grated
• leftover roast chicken, skinned and chopped
• handful parsley leaves, chopped

Method

1. Soak dried mushrooms in 500ml boiling water for 20 mins. Drain liquid into stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5L in total. Chop soaked mushrooms and add to chestnut mushrooms.
2. Meanwhile, fry bacon in half the butter, then add onion. Cook until soft. Add mushrooms and continue to cook for a few mins until soft.
3. Stir through rice and add stock and wine gradually, waiting until each ladle is soaked up before adding the next. When adding final ladle of stock, stir through chicken to reheat. Add chopped parsley with parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.