Chicken, Pancetta, and Mushroom Risotto

April 6, 2012 — Leave a comment

I’ve made this for quite a while now and its become a bit of a favourite

It takes some commitment though, you can’t really leave once you’ve started cooking, but the recipe forces you to open a nice bottle of wine…

The base is key for this, I’d happily eat the risotto without the chicken or mushroom, but they do add nice additional flavour

To stir or agitate?

When you put in the rice it tends to stick to the bottom, I agitate with the liquid to dislodge – once well into it I stir, especially at the end


2x chicken breasts

1x medium white onion

4 thin slices pancetta

1 & 1/2 cups Vialone Nano, Carnaroli, or Arborio rice

1/3 cup peas

2x field mushrooms

4x cups consommé chicken stock (min sugar if you’re in the states)

About a glass of wine – sauvignon blanc, pinot grigio or a chardonnay if not too fruity (I used the wine pictured, I’d not had it before but it was a cracker)

Good extra virgin olive oil

Parmigiano reggiano


Bread to serve


Place stock in a saucepan on a low heat

Cut up chicken into bite-sized pieces and season

Brown off in batches, cover, and set aside

Roughly chop mushrooms and season

In a separate pan cook mushrooms in some butter and oil on a medium heat, cover and set aside

Put same pan as the chicken (deep, wide as possible), back on the heat

Add more oil and butter and soften onion and pancetta – don’t let pancetta get crispy, just render it

Add rice and coat with onions

Pour in wine and agitate to cover the rice evenly

Allow to reduce before adding one to two ladlefuls of stock

Keep adding stock as it reduces, will take approx 20-30 minutes

Add peas and chicken with 5 mins remaining (the rice will have softened and not have much crunch)

Add in mushrooms and a good grate of parmesan at 2 mins

Just before serving stir through a generous knob of butter

Plate up, adding more parmesan and a drizzle of oil

Serve with crusty bread and a glass of wine

Total time: About an hour

Feeds: Four


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