Step 1
Brown the chicken in a frypan over a high heat.
Step 2
Heat the butter in a large risotto pan. Add the bacon or bacon mince and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
Step 3
Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
Step 4
Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
Step 5
Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed.
Step 6
On the final time adding stock, add the browned chicken into the pan and let it finish cooking.
Step 7
Once the chicken is cooked and the liquid is absorbed, turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow any more liquid to be absorbed into the rice. Season to taste and serve with loads of extra parmesan.
