Brown Rice Chicken & Bacon Risotto

Brown rice risotto

• 300g Brown rice
• 2000ml chicken stock or water
• Pinch Salt 5g
• 100g Butter
• 250ml Cream

Garnish

• Chicken breast
• 2 rashons Bacon dice 100g
• ½ Onion dice 50g
• 1 clove Garlic dice 10g
• 50g parmesan cheese grated

For the garnish:

1. Take a pan and place on high heat.
2. Add oil and proceed to sauté  off the chicken breast with the bacon pieces.
3. Once caramelized and cooked place on the side. Keep the same pan to cook the risotto rice.

For the risotto rice:

1. Take the same pan and add some fresh oil to the pan.
2. Begin to sweat off onion garlic. Once cooked add the brown rice.
3. Begin to cook off. Add salt and pepper.
4. In an other pot, bring stock or water to boil and set aside.
5. Begin to slowly ladle stock into brown rice pot whilst continuing to stir the brown rice.
6. Keep this process up until the brown rice has completely absorbed the stock.
7. Check the rice if it’s cooked.

Finishing:

1. Once the rice is cooked, add the butter and the cream. Achieving a fluffy soft texture.
2. Add the cooked chicken and the bacon and fresh herbs
3. Serve on a plate and finish with a sprinkle of grated parmesan cheese