Chicken, pancetta and wild mushroom risotto. In a saucepan, bring the broth and dried mushrooms to a boil. This is the perfect opportunity to discover varieties of wild or cultured mushrooms, such as chanterelles, blue feet, shiitake, oyster, etc. Another lockdown video for my secondary school students focusing on seasonal and British vegetables.

Spread the pancetta on a baking sheet and bake until crisp, stirring once. This roast chicken and wild mushroom sticky rice recipe is just like the intense flavor achieved from constant stirring and copious amounts of chicken broth and cream. Check for seasoning and transfer the mushroom and rice mixture to a baking dish. You can cook Chicken, pancetta and wild mushroom risotto using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken, pancetta and wild mushroom risotto

It's 1 of Onion - Finely Chopped.
It's 2 of Chicken Breasts - Cut in to chunks.
It's 60 g of Pancetta - Diced.
You need 100 g of Mixed Wild Mushrooms.
It's 250 g of Arborio Risotto Rice.
Prepare 800 ml of Chicken Stock.
It's 1 tablespoon of Olive Oil.
You need 1 of Garlic Clove - Crushed.
It's 1 tablespoon of Parmesan.
It's 1 of Large Glass White Wine.

Top with the chicken and brush it lightly with olive oil. Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did.

Chicken, pancetta and wild mushroom risotto instructions

Fry the garlic and onion on a low heat for up to 5 minutes..
Add pancetta and chicken - cook until chicken starts to brown..
Add mushrooms and risotto rice, stir for 2 mins..
Continue to add stock as the rice absorbs the liquid. Continue stirring every so often for the next 20 minutes..
Take a sip from the glass of wine, and pour the rest in to the risotto - continue to stir..
Dish up the risotto and sprinkle on some parmesan..

Creamy Risotto with Wild Mushrooms and Pancetta. A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal, from BBC Good Food. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and. Add pancetta, and cook until crisp.