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PREP 1 hour
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For The Truffle Pesto
  • 20 g Dried Porcini Mushrooms
  • 50 g Grated Grana Padano/Parmesan
  • 1 Minced Garlic Clove
  • 50 g Cashew Nuts
  • 6 tbsps Truffle Oil
  • 4 tbsps Olive Oil
  • Salt and Pepper to taste
For The Risotto
  • 50 ml Olive Oil
  • 2 Minced Garlic Cloves
  • 1 Medium Brown Onion
  • 1 Large Chicken Breast
  • 150 g Diced Pancetta
  • 250 g Risotto Rice
  • 250 ml White Wine
  • 10 g Dried Porcini Mushrooms
  • 1 litre Good Quality Chicken Stock
  • 4 tbsps Butter
  • 50 g Grana Padano/Parmesan
  • 1 Small Handfull of Mozzarella
  • Salt and Pepper to taste
  • Small amount of Rocket to garnish
Porcini Risotto with Chicken & Pancetta finished with a Truffle Pesto

Porcini Risotto with Chicken & Pancetta finished with a Truffle Pesto

For the pesto...

  • Hydrate the mushrooms as per the packet recommendations
  • Once hydrated, remove any excess water
  • Take all ingredients and blitz in a food processor until your desired consistency is reached (add more oil at the same ratio if you want it looser)
  • Set aside or refrigerate until ready to use. (Remove from fridge 1 hour prior to using)

The Risotto

  • Hydrate the mushrooms according to the packet instructions. Once hydrated leave to one side
  • Take a Saucepan and add a good glug of olive oil on a medium high heat
  • Finely dice the Onion and add to the pan. Stir regularly to avoid the onions catching. Cook for 5 minutes or until tender.
  • Add the garlic and cook for a further 1-2 minutes
  • Add the risotto rice and stir through ensuring all of the rice is lightly coated in oil. Add a dash more if you need to. Cook stirring constantly for 2 minutes
  • Add the wine and stir often
  • Once the wine has reduced by half, add enough stock to cover the rice and follow this same process as you did when adding the wine.
  • Keep topping up with stock until the rice is tender and al dente. This should take between 15-20 minutes.
  • Once the rice is al dente, add the mushrooms and a dash more stock. Cook for a minute or 2 stirring often
  • Add the butter, cheese, salt and pepper and stir well and serve/leave to one side until ready to serve (you may need to add a dash more stock and butter when warming through again)

Chicken and Bacon

  • On a medium heat add a nice glug of olive oil to a pan
  • When the oil is hot, season the chicken with salt and add to the pan
  • Cook for 5-6 minutes and then flip and add a knob of butter
  • Add the diced pancetta and cook for a further 5-6 minutes moving the pancetta occasionally to avoid burning
  • Once the chicken is cooked through, allow to rest for 5 minutes , then slice thinly.
  • Add the Chicken and pancetta to to the top of the risotto


Porcini Risotto with Chicken & Pancetta finished with a Truffle Pesto

Porcini Risotto with Chicken & Pancetta finished with a Truffle Pesto

PREP 1 hour
TOTAL 1 hour
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For The Truffle Pesto
  • 20 g Dried Porcini Mushrooms
  • 50 g Grated Grana Padano/Parmesan
  • 1 Minced Garlic Clove
  • 50 g Cashew Nuts
  • 6 tbsps Truffle Oil
  • 4 tbsps Olive Oil
  • Salt and Pepper to taste
For The Risotto
  • 50 ml Olive Oil
  • 2 Minced Garlic Cloves
  • 1 Medium Brown Onion
  • 1 Large Chicken Breast
  • 150 g Diced Pancetta
  • 250 g Risotto Rice
  • 250 ml White Wine
  • 10 g Dried Porcini Mushrooms
  • 1 litre Good Quality Chicken Stock
  • 4 tbsps Butter
  • 50 g Grana Padano/Parmesan
  • 1 Small Handfull of Mozzarella
  • Salt and Pepper to taste
  • Small amount of Rocket to garnish

For the pesto...

  • Hydrate the mushrooms as per the packet recommendations
  • Once hydrated, remove any excess water
  • Take all ingredients and blitz in a food processor until your desired consistency is reached (add more oil at the same ratio if you want it looser)
  • Set aside or refrigerate until ready to use. (Remove from fridge 1 hour prior to using)

The Risotto

  • Hydrate the mushrooms according to the packet instructions. Once hydrated leave to one side
  • Take a Saucepan and add a good glug of olive oil on a medium high heat
  • Finely dice the Onion and add to the pan. Stir regularly to avoid the onions catching. Cook for 5 minutes or until tender.
  • Add the garlic and cook for a further 1-2 minutes
  • Add the risotto rice and stir through ensuring all of the rice is lightly coated in oil. Add a dash more if you need to. Cook stirring constantly for 2 minutes
  • Add the wine and stir often
  • Once the wine has reduced by half, add enough stock to cover the rice and follow this same process as you did when adding the wine.
  • Keep topping up with stock until the rice is tender and al dente. This should take between 15-20 minutes.
  • Once the rice is al dente, add the mushrooms and a dash more stock. Cook for a minute or 2 stirring often
  • Add the butter, cheese, salt and pepper and stir well and serve/leave to one side until ready to serve (you may need to add a dash more stock and butter when warming through again)

Chicken and Bacon

  • On a medium heat add a nice glug of olive oil to a pan
  • When the oil is hot, season the chicken with salt and add to the pan
  • Cook for 5-6 minutes and then flip and add a knob of butter
  • Add the diced pancetta and cook for a further 5-6 minutes moving the pancetta occasionally to avoid burning
  • Once the chicken is cooked through, allow to rest for 5 minutes , then slice thinly.
  • Add the Chicken and pancetta to to the top of the risotto


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