Chicken and Bacon Risotto Recipe
A traditionally made creamy risotto with the flavours of chicken and crispy bacon, the perfect blend of old school technique and "modern" comfort flavours.
Servings 2 Servings
Calories 920kcal
Ingredients
- 1 Chicken Leg
- 1 teaspoon Olive Oil
- 1 Pinch Coarse Sea Salt
- 6 Rashers Smoked Streaky Bacon ~100g
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 1 Sprig Fresh Thyme
- 125 g Risotto Rice ⅔ Cup
- 125 ml White Wine ½ Cup
- 550-650 ml Hot Chicken Stock 2¼ (approx) Cups
- 50 g Freshly Grated Parmesan ½ Cup
- 25 g Butter 1 tablespoon + 2 teaspoon
Instructions
- 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", and 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, 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.
Nutrition
Serving: 1 | Calories: 920kcal | Carbohydrates: 38g | Protein: 64g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 1869mg | Fiber: 1g | Sugar: 6g
