Yet another risotto, I can’t get enough of them. Following a lovely roast chicken, I’m left with a gorgeous carcass with which to make glorious stock; and chunky chicken bursting with potential. I made a typical risotto bianco and towards the end added shredded chicken. Whilst I love a creamy, unctuous risotto it can be a touch bland so thinking about the garnishes of a Japanese Yaki Soba I set to a punchy, salty kick to round out the mouthful. I blitzed up streaky bacon and breadcrumbs to make a ruby powder that provides crunch and interest to every spoon.
Chicken risotto with bacon breadcrumbs:
1 onion, diced
A handful of risotto rice per person
Chicken stock, as required
100ml white wine
Shredded cooked chicken
For the bacon breadcrumbs:
2 streaky bacon rashers
- For the breadcrumbs, blitz the bread and bacon together until powdery, then fry on a high heat until browned. Drain on kitchen paper until needed.
- Fry an onion in olive oil until softened.
- Add the rice and toast for a minute. Pour in the white wine and cook over a high heat until reduced to a slight trickle.
- Add the boiling stock a ladleful at a time. At each ladle wait until the liquid has almost disappeared before adding the next.
- After 20 mins or so taste the rice and check that it is tender. If not, keep adding more stock.
- When tender, add the butter and stir vigourously. Add the chicken and warm through.
- Serve scattered with breadcrumbs.