Gordon Ramsay Chicken Risotto Recipe 

This creamy chicken risotto is a rich and comforting dish, perfect for dinner. The tender chicken thighs, smoky bacon, and creamy risotto rice make this a flavorful and hearty meal that everyone will love.

Ingredients Needed:

• 1 tbsp olive oil
• 100g smoked bacon lardons or pancetta cubes
• 2 tbsp butter
• 1 large onion
• 4-6 skinless and boneless chicken thighs
• 1.5 litres chicken stock
• 2 cloves garlic
• 300g risotto rice
• 150ml dry white wine
• 50g parmesan
• ½ small bunch flat-leaf parsley

How To Make Chicken Risotto Recipe?

1. Cook the bacon and onion: Heat olive oil in a large frying pan over medium-high heat. Fry the bacon lardons for 5-6 minutes until golden and crisp, then transfer to a plate. Lower the heat to medium, add 1 tbsp butter, and stir it with the bacon fat. Add the diced onion and cook for 10-15 minutes until soft and translucent.
2. Add chicken and garlic: Stir in the chicken pieces and cook for 6-8 minutes until seared and lightly golden. Add the crushed garlic and cook for 1 more minute.
3. Prepare the stock and risotto: Heat the chicken stock in a saucepan and keep it warm over low heat. Add the risotto rice to the pan with the chicken and mix to coat the rice in the butter and oil. Cook for 2-3 minutes, then pour in the white wine, stirring until mostly absorbed.
4. Cook the risotto: Add the warm stock one ladleful at a time, stirring constantly and waiting for the liquid to absorb before adding more. Continue for about 20 minutes until the rice is tender with a slight bite. Add a splash of water if the stock runs out before the rice is fully cooked.
5. Finish the risotto: Remove the pan from heat and stir in the parmesan, cooked bacon, parsley, and the remaining 1 tbsp butter. Cover the pan and let the risotto rest for 5 minutes before serving.

Recipe Tips:

• Use warm stock: Always keep the stock warm while making risotto to prevent cooling the rice and slowing the cooking process.
• Stir constantly: Stirring helps release the starch from the rice, creating the creamy texture of risotto.
• Don’t rush the stock: Add the stock slowly, letting each ladleful absorb fully before adding the next.
• Rest before serving: Letting the risotto rest for 5 minutes after cooking allows the flavors to meld perfectly.
• Use high-quality parmesan: A good parmesan makes a big difference in flavor and adds richness to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
• Reheat: Heat the risotto in a non-stick pan over medium heat with a splash of water or stock. Stir constantly until warmed through.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 850mg
• Potassium: 450mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 35g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Crab Risotto Recipe 
• Gordon Ramsay Truffle Risotto Recipe 
• Gordon Ramsay Slow Cooker Chicken Curry Recipe