Chicken And Bacon Risotto

1. 1

   Heat olive oil and butter in a large frying pan. Cook chicken for 6 mins. Set aside. Add mushrooms and bacon. Cook for 5 mins. Set aside.

2. 2

   Add rice to pan and cook, stirring, for 30 seconds. Combine wine with chicken stock. Add 1/2 cup to rice and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 20 mins.

3. 3

   Return chicken, bacon and mushrooms to pan. Add mushroom sauce and cook for 2-3 mins.

No additional tips available.