This chicken bacon risotto is a creamy, flavorful (elevated) comfort food that comes together in less than 40 minutes! It is easier to make than you might think and is definitely worth the small bit of effort! Of course, it is so delicious that everyone will ask for seconds!
1cuparborio rice(or carnaroli or other risotto rice)
½cupdry white wine
¼teaspooneach, salt & pepper(to taste)
4ozcream cheese(softened, at room temperature and cubed)
½cupsharp cheddar cheese(grated)
6ozchicken(cooked, shredded or diced)
2tablespoonchives(or green onions, optional for garnish)
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Instructions
In a large skillet, cook 4 strips bacon over medium heat until browned and crisped. Then remove the bacon from the skillet and set it aside on a plate lined with paper towels.
Add 3-4 cups chicken stock to a small saucepan and bring it to a low simmer. Reduce the heat to keep it simmering.
Reserve 2 tablespoons of the bacon grease and wipe the skillet you used to cook the bacon clean. Add the reserved bacon grease back to the skillet along with 1 medium shallot and cook over medium heat for 2 minutes, or until softened, using your spoon to scrape the browned bits of bacon from the bottom of the pan. *If you don't have 2 tablespoons of bacon grease, you can combine it with enough olive oil to reach 2 tablespoons.
Stir in 2 teaspoon garlic and cook for 30 seconds or until fragrant. Pour in 1 cup arborio rice and stir until it is well incorporated with the shallot and garlic. Cook for about 2 minutes, or until there is only a small white dot in the center of each grain.
Stir in ½ cup dry white wine to deglaze the pan, cooking for 1-2 minutes to burn off the alcohol. Then, add ¼ teaspoon each, salt & pepper.
Once the wine has been absorbed by the rice, add 2-3 ladles of the heated chicken stock. Stir occasionally, as the rice absorbs the chicken stock, continue to add more one ladle at a time.
Continue the process of adding ladles of the stock and stirring occasionally until the risotto has a thick and creamy consistency, which will take about 20-25 minutes from the time that your first began adding the stock.
Once the rice is al dente, add 4 oz cream cheese and stir until well combined. Then, crumble the bacon and add it along with ½ cup sharp cheddar cheese and stir until it has melted. Finally, stir in 6 oz chicken. Taste and add more salt and pepper as needed.
Serve your chicken bacon risotto on warmed plates and garnish with 2 tablespoon chives if desired.
Notes
If you don't want to use the bacon grease to saute the shallots, clean the pan and use 2 tablespoons of extra virgin olive oil instead.
You can use any cooked chicken for this recipe, even rotisserie chicken! Use chicken breasts or thighs that have been grilled, boiled, baked, or cooked in a pressure cooker.
You should use the same white wine for cooking as you would for drinking. Using a higher-quality wine will yield the best results.
Use an extra ½ cup of broth or stock to opt for an alcohol-free risotto.
As the risotto simmers, the grains of rice will bump up against each other so that you only need to stir occasionally (and not constantly, as some people believe).
To store: Let your risotto cool completely, transfer it to a shallow airtight container, and store it in the refrigerator for up to 3 days.
To reheat: Add 2-3 tablespoons of broth per 1 cup of risotto in a skillet and bring it to a simmer. Reduce the heat and stir in the risotto until warm and creamy. Take a look at my post on how to reheat risotto to learn more.
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Course Appetizer, Dinner Recipes, Entrees, Main Course