CHICKEN, BACON AND LEEK RISOTTO
Ingredients:
- 500gBoneless, skinless chicken thighs, cut into bite sized pieces.
- 1Onion, finely chopped
- 4cloves garlic, finely chopped
- 250gVandy’s Streaky Bacon, sliced
- 1Leek, chopped
- 1cup Ferron Vialone Nano Risotto Rice
- 2cups Maggi Vegetable Stock (1 stockcube dissolved in 2 cups hot water)
- 2cups Mushrooms, sliced
- FreshParsley, finely chopped
- Freshlyground salt & pepper
- Optional:Freshly grated Parmigiano Reggiano
Method:
Seasonthe chicken with pepper and salt, and cook in olive oil in a separate fry panuntil golden brown.
Inthe meantime fry the onion and garlic in a wide sauté pan over a medium heat,for approximately 10 minutes. Add thebacon and fry for a further 10 minutes. Add the leek and cook until translucent (if you prefer a more ‘crunchyleek texture’ only cook for 5 minutes, if like me you like it nice and soft,cook for 10 minutes).
Addthe rice and toast for 1 minute.
Addthe stock, bring to the boil and reduce to a simmer, add the mushrooms andchicken and simmer for 15 minutes, or until the risotto is ‘al dente’.
Takethe risotto of the heat and mix in parsley, salt & pepper to taste and ifyou like you can add some freshly grated Parmigiano Reggiano.
Serves 4
Seasonthe chicken with pepper and salt, and cook in olive oil in a separate fry panuntil golden brown.
Inthe meantime fry the onion and garlic in a wide sauté pan over a medium heat,for approximately 10 minutes. Add thebacon and fry for a further 10 minutes. Add the leek and cook until translucent (if you prefer a more ‘crunchyleek texture’ only cook for 5 minutes, if like me you like it nice and soft,cook for 10 minutes).
Addthe rice and toast for 1 minute.
Addthe stock, bring to the boil and reduce to a simmer, add the mushrooms andchicken and simmer for 15 minutes, or until the risotto is ‘al dente’.
Takethe risotto of the heat and mix in parsley, salt & pepper to taste and ifyou like you can add some freshly grated Parmigiano Reggiano.
Serves 4