50 g grated Parmesan (plus extra to serve, optional)
½ pack flat-leaf parsley (small, chopped)
Heat 50g butter in a large pan. Add 85g smoked bacon lardons and fry for 5 mins over a low-medium heat.
Stir in 1 finely chopped large onion and fry for 10 mins more until the onion is soft but not coloured.
Stir in 250g thickly sliced chestnut mushrooms and continue cooking, stirring, for 5 mins. Stir in 300g arborio risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
Pour in 150ml dry white wine and allow it to bubble away over the heat.
Pour in a quarter of 1.4l hot chicken stock and set a timer for 20 mins.
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 (you may not need all the stock). The texture now should be creamy, like rice pudding.
Stir through 140g chopped cooked chicken, warm briefly, then turn off the heat. Stir through 50g grated parmesan and ½ small pack chopped flat-leaf parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice.
Season to taste and serve with extra parmesan, if you like.
View the recipe instructions at BBC Good Food
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