Chicken and bacon risotto cooked in the traditional way is the ultimate comfort food, creamy, rich, indulgent and perfect for any occasion.
Rather than cooking the chicken and bacon with the rice, it is baked in the oven and the resulting fat is used to maximise the flavour in the creamy rice.
Creamy Comforting Chicken Risotto
I adore risotto, it is my idea of the perfect comfort food. I big bowl of creamy rice loaded with simple delicious savoury goodness.
This chicken and bacon risotto joins boatloads of recipes for the classic Italian creamy savoury rice dish.
Everything from an unusual delicious tomato risotto or British-influenced black pudding risotto to a much more classic lemon and prawn risotto.
This recipe takes a little longer to cook as I roast the chicken and bacon in the oven before getting started.
This leads to crispy bacon and perfectly cooked chicken. It also starts the rice off with plenty of bacon and chicken fat which amplifies the flavour of the whole dish.
My technique for cooking risotto is pretty classic and traditional. I love the process, it is all about chilling out and relaxing with a glass of wine.
There are countless claims as to what makes the best risotto and all of it is noise.
This is my technique, it works, it makes a delicious and creamy rice dish, and I love it!
Frequently Asked Questions
What type of risotto rice should I use?
I create all of my risotto recipes with arborio rice, not because it is the best but because it is the most commonly available.
Carnaroli rice is considered to be the”king” of risotto rice. It is famed for producing the creamiest risottos, although it is easier to overcook than arborio.
The process of cooking is the same for every type of rice, but times will vary a little.
Do I have to use the same pan to roast the chicken and bacon to cook the rice?
As with all things in life, you don’t “have” to do anything.
I think that the best way to cook this risotto is this way. The fat from the meats is the foundation of all of the flavours in this recipe and this is the only way to do it.
You can of course roast the chicken and bacon whilst you are cooking and add it at the end. It will still be as tasty as a tasty thing and it will save you 25 minutes.
There is very little salt listed in the ingredients.
That is correct, between the stock, bacon, parmesan cheese and salted butter there is no need to add more.
But as with all cooking, taste as you go, if you feel that you need more then add more. Do be aware, that all of the additions at the end of the process are very salty.
Typically risotto is a one-bowl main course meal for me.
However, I know people like to bulk out risotto and serve it with side dishes.
Green vegetables are an ideal addition to this recipe.
In spring some quickly-cooked garlic asparagus would be a great addition.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 28cm or 11″ frying pan with a lid, you can use foil to cover the risotto at the end if that is easier.
- Baking tray.
- 15-18cm or 6-7″ saucepan to keep the stock warm.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Quick read meat thermometer, optional but recommended.
A traditionally made creamy risotto with the flavours of chicken and crispy bacon, the perfect blend of old school technique and "modern" comfort flavours.
- 1 Chicken Leg
- 1 Tsp Olive Oil
- Pinch of Coarse Sea Salt
- 6 Rashers (~100g) Smoked Streaky Bacon
- 1 (35-50g) Shallot
- 2 Garlic Cloves
- 1 Sprig of Fresh Thyme
- 125g (⅔ Cup) Arborio or Carnaroli Rice
- 125ml (½ Cup) White Wine
- 500ml (2 Cups) Hot Chicken Stock
- 50g (½ Cup) Freshly Grated Parmesan
- 25g (1 Tbsp + 2 Tsp) Butter
- Rub the skin of the chicken with the olive oil and sprinkle over a pinch of coarse sea salt.
- Add the streaky bacon to a heavy-based frying pan (28cm or 11" not nonstick) and then add the chicken leg trying not to cover the bacon.
- Place in the oven at 180°C or 350°F for 25-30 minutes or until the chicken reaches an internal temperature of 70°C or 158°F.
- Dice the shallot as finely as you can.
- Chop the garlic cloves as finely as you can.
- Remove the pan with the chicken and bacon from the oven and remove the meat and set it aside, the bacon should be crispy and the chicken blonde. There should be plenty of fat in the pan, keep that we will be using it!
- Return the pan to a medium heat and add the shallot and cook for 2 minutes.
- Add the garlic and cook for 30 seconds.
- Add the risotto rice and cook stirring continuously and vigorously for 3 minutes.
- Add the thyme and pour in the white wine and cook until the pan is almost dry stirring continuously.
- Pour in the stock a little at a time (100ml) or so stirring fairly regularly, ensuring that the pan is almost dry before adding the next bit of stock.
- Shred the chicken in between serving the stock discarding the skin.
- Crumble the crispy bacon.
- Before you add the last bit of stock, add in the shredded chicken.
- Once you have added all the stock your rice should be very nearly cooked, have a taste it should have just a little bite and the remaining liquid of which there should be little should be creamy.
- Stir in the parmesan cheese.
- Add the butter and cover the pan with a lid and leave it to sit for 3-5 minutes.
- Remove the lid, stir in the butter and most of the crumbled bacon setting a little aside to serve as a garnish.
Amount Per Serving: Calories: 920Total Fat: 51gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 269mgSodium: 1869mgCarbohydrates: 38gFiber: 1gSugar: 6gProtein: 64g
Calorific details are provided by a third-party application and are to be used as indicative figures only.