Chicken And Bacon Risotto Recipe
Instructions
Melt butter in a large, heavy based pot. Add olive oil and fry onion, garlic, bacon and chicken for 3 minutes (until onion is soft and meats have started to cook)
Add rice and stir to combine, allowing the rice to be coated in the butter/oil mixture. Cook on a medium heat for 5 minutes, stirring.
Add stock, 1 cup at a time to rice mixture, stirring frequently. Only add the next cup of stock once the previous cup has been completely absorbed into the rice.
Once all stock has been added and absorbed, add the water and stir in until absorbed.
Put the lid on the pot, and simmer risotto for about 5 minutes. Test risotto with a small spoon. Risotto is cooked when rice is firm, but not crunchy. Add additional liquid (and stir until absorbed) if not quite ready.
