#FoodByNickles

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Chicken and bacon risotto

2 diced chicken breasts
6 rashers of bacon
Mushrooms (Frozen or fresh but sliced.)
Risotto rice 1 cup or more depending on how many you’re cooking for.
1 pint of chicken stock
Garlic (two cloves minced)
Onion (one small onion diced)
Celery salt
Black pepper
Dried parsley
Gochugaru (korean hot pepper flakes - optional)

Cook the chicken, bacon and mushrooms until they are mostly cooked then add the risotto.
Add the chicken stock small amounts at a time, preferably with a ladel and mix it until it is absorbed by the rice.
Do this until its complete and the rice has fully absorbed all the liquid, ensuring that the risotto and the food is fully cooked.
Ensure while cooking to stir continuously to avoid sticking or burning.

Once finished check to see if the rice is fully cooked and the flavour is to your liking then serve with a dressing of finely grated parmesan cheese.

Serve and enjoy.

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