If you’re using chicken broth to make risotto, be sure it’s low-sodium. Bacon also adds salt. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.
- 2 tablespoons butter
- 1/2 pound mushrooms, cut into thin slices
- 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 250 gr of bacon
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 1/2 cups chicken broth or homemade stock, more if needed
- Olive Oil as needed
- 1/2 cup chopped onion
- 1 Yellow Pepper
- 1 1/2 cups Risotto rice
- 1/4 of a bottle Drosdyhof Adelpracht white wine or to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons course Mustard
HOW TO MAKE THIS RECIPE
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add Olive Oil, the chicken and bacon, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan.
In a medium saucepan, bring the broth to a simmer. (Wine and Chicken Broth)
In the large pot, heat the oil over moderately low heat. Add the onion and Yellow pepper and cook, stirring occasionally, until translucent, about 5 minutes. Add some of the rice and stir until it begins to turn opaque, about 2 minutes.
Add the mustard and the remaining 1/4 teaspoon salt to the rice with a cup simmering broth. Cook, stirring frequently, until the liquid has been absorbed nicely. Add about 1/2 cup of the simmering broth and cook, add rice stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue adding and cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Make sure all the rice is in now.
Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken, bacon and mushrooms, the Parmesan, and the mustard and heat through. Serve the risotto with additional Parmesan.
The sweetness here will be nicely mirrored by an aromatic white wine, such as Chardonnay. A nice Red always goes well!