Variety to Serving Extraordinary Mushroom Risotto (with Chicken and/or Bacon - or neither)

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To make an extraordinary Mushroom Risotto (with Chicken and/or Bacon - or neither), below are the materials needed:

1. Take 250 g of risotto rice / 9 oz ..
2. Use 250 g of chestnut mushrooms (sliced)* / 9 oz ..
3. Take 35 g of porcini mushrooms dried / 1½ oz ..
4. Take 400 g of chicken breast cooked (shredded) / 14 oz . OPTIONAL.
5. Take 8 OPTIONAL of bacon medallions (=200g / 7 oz.).
6. Provide 225 g of onion (chopped) / 8 oz ..
7. Use 200 g of peas sweet corn carrot frozen and / or frozen and / or diced / 7 oz ..
8. Provide 500 ml of chicken stock / 20 fl . oz ..
9. Take 500 ml of vegetable stock / 20 fl . oz ..
10. Use 350 ml of water boiling / 14 fl . oz ..
11. You need ½ teaspoon of pepper ground (or to taste).
12. Use 2 teaspoons of garlic powder.
13. Get 2 tablespoons of crème fraîche.
14. Take 150 g of chicken mushrooms * if opting to use the reduce the to / 5 oz ..

After readying the ingridients, now you are good to cook your tasty Mushroom Risotto (with Chicken and/or Bacon - or neither) by following the procedures on this section:

1. Put the porcini in a bowl and pour over the boiling water and soak for 10-15 minutes. Remove the porcini with a slotted spoon and place on a chopping board. Reserve the porcini “stock” and slice the porcini into small pieces..
2. Whilst the porcini stands:- (a)microwave the onion together with the carrot (if using) for 3 minutes in a little of the vegetable stock; and (b)microwave the bacon on a covered plate for 1½ minute AND then on a chopping board with a very sharp knife cut the bacon into very small squares..
3. Mix the chicken, vegetable and porcini stocks in a saucepan on a high heat, bring to the boil and then turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water..
4. Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: Ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; bring to the boil and turn down to a gentle simmer..
5. Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer..
6. After 5 minutes add the mushrooms (including the porcini)..
7. After 10 minutes add any peas and sweet corn..
8. After 15 minutes add the chicken and bacon..
9. Add the last few ladles one by one. When the risotto rice is almost to your liking stir continuously until the liquid has evaporated. Stir through the crème fraîche and serve immediately in warm bowls..

Add chicken and mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove. Heat oil in a large frying pan; add diced onion and cook until softened. Add diced chicken and cook until browned. Add rice and stir until all the grains are coated with oil.

Recipe : Mushroom Risotto (with Chicken and/or Bacon - or neither)

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