Hunter’s Risotto

Hunter’s Risotto is Justine Pattison’s take on the well-known French dish, chicken chasseur, which I’ve already featured on this blog from the Hairy Dieters. Personally, I prefer this version from Justine because it includes smoked bacon and mushrooms – two personal fave ingredients of mine.

The recipe calls for the addition of Marsala or Madeira wine, but Justine suggests you could also add sweet sherry, Martini Rosso or even red wine if you prefer. I opted for the latter because invariably we’ve always got red wine in the house, and once the bottle is open…..

If risotto is your thang, have a bash at these less prep-heavy recipes: sea bass and miso risotto, chicken and mushroom risotto or chicken & chorizo risnotto (that isn’t a typo, view the recipe to learn more!). Or, if you want a more conventional pub-meal style dish then hunter’s chicken is for you.

Recipe: Hunter’s Risotto

Calories: 448 per serving

Serves: 4

Book: Justine Pattison: Without the Calories – pasta and rice

Prep time: Approx 25 mins

Cooking time: Approx 35 mins

Ingredients:

• 1 tbsp sunflower oil
• 1 medium onion (finely chopped)
• 1 celery stick (thinly sliced)
• 1 medium carrot (peeled and cut into roughly 1cm dice)
• 6 boneless, skinless chicken thighs (about 500g)
• 2 large Portobello mushrooms (trimmed and thickly sliced)
• 2 rashers of smoked back bacon (trimmed of fat and cut into 2cm-wide strips)
• 2 garlic cloves (crushed)
• 200g Arborio (risotto) rice
• 1 large bay leaf
• Small bunch of fresh thyme (3-4 sprigs)
• 100ml Marsala or Madeira wine
• 800ml hot chicken stock (made with 1 chicken stock cube)
• 25g Parmesan cheese (grated)
• Chopped fresh parsley to garnish (optional)
• Flaked sea salt
• Ground black pepper

Cost per portion: Approx £2.07

Method:

Heat the oil in a large wide-based, non-stick saucepan or saute pan and fry the onion, celery and carrot for 10 minutes over a low heat, stirring.

Trim the chicken of excess fat and cut each thigh into 6 pieces. Add the chicken, mushrooms and bacon to the pan and cook over a high heat for 5-8 minutes or until the chicken is lightly browned, stirring regularly. Season with salt and pepper, add the garlic and cook for a few seconds more, stirring.

Add the rice, bay leaf and thyme sprigs and stir for a few seconds before adding the Marsala or Madeira. Allow to bubble for a few seconds more, then start adding the stock, a ladleful at a time, stirring well after each addition. Don’t add more until the previous ladleful has been almost all absorbed by the rice and keep stirring.

You’ll need to cook the risotto for 15-20 minutes, or until the rice is tender and risotto is creamy, rich and dark, stirring regularly. (Add a little extra water if necessary until the right consistency is reached – don’t forget that it will thicken as it sits). Stir in the Parmesan and season to taste with salt and pepper. Garnish with chopped parsley, if using, and serve with a large rocket salad if you like.