Rosemary Chicken and Mushroom Risotto i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food  Entertainmnet recipe by Cecille Esperanza. 

Ingredients 

Serves 8

1 1/2 kilos chicken

1/2 head garlic, peeled and

crushed

1 teaspoon dried rosemary

1/2 teaspoon dried sage

1 tablespoon salt

1/4 cup liquid seasoning

Method 

In a bowl marinate chicken in garlic, rosemary, sage, salt, and liquid seasoning for at least 1 hour or overnight in the refrigerator.

Preheat oven to 350°F. Roast chicken in a roasting pan for 45 minutes to 1 hour or until juices run clear. 

Remove chicken from oven and place on a serving platter. Reserve  pan drippings for risotto.

For the risotto

1 200-gram pack bacon, cut into

1-inch pieces

1/4 cup olive oil

1 small onion, chopped

2 cups fresh mushrooms (any

kind or assorted), sliced into strips

2 cups Arborio rice

drippings from roast chicken

pinch of saffron, dissolved in hot

stock

8 cups hot stock or 8 cups hot

water with 3 chicken or beef broth

cubes

salt and pepper, to taste

1/4 cup melted butter

1 cup grated Parmesan cheese

Method

In a saucepan, cook bacon until nearly brown. Set aside. Heat olive cNl in same pan, and sauté onions until translucent. Add mushrooms and heat through.

Stir in rice, making sure the grains are well coated with the fat and oil. Pour in the chicken drippings, a little at a time, while mixing the rice thoroughly. Add saffron.

Continue to stir the rice, adding the stock a cup at a time over a 10-minute period. Risotto should look creamy, not dry. Season with salt and pepper.

Transfer risotto to a large serving dish. Pour melted butter over it. 

Top with bacon cubes. Sprinkle with Parmesan cheese. Serve with the roast chicken.