Chicken and Mushroom Risotto

Ingredients

• 800 mLs chicken stock
• 60 mLs olive oil
• 2 skinless chicken breasts
• 1 brown onion
• 1 clove of garlic
• 2 rashers bacon
• 300 g arborio rice
• 100 mLs white wine
• 300 g portabella mushrooms
• 60 g Perfect Italiano Shredded Parmesan
• 60 g Western Star Salted Butter
• 1/4 bunch parsley
• Place the stock into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot.
• Add the remaining oil to the same pan and fry the onion, garlic and bacon for 2 minutes or until the onion has softened. Add the rice and mushrooms and stir for a further 1-2 minutes.
• Stir through the chopped parsley and serve immediately with a garnish of Perfect Italiano Parmesan Cheese.