Chicken and mushroom risotto

We love a risotto, especially on a work evening as it's quick, easy to make and filling.  This is one I put together last week and it was one of those scratch meals that just worked beautifully, so it has to go on here.

Ingredients
8 dried Porcini mushrooms
1 tablespoon olive oil
1 large chicken breast, cut into bite sized pieces
2 rashers of smoked back bacon
2 medium onions
4 cloves garlic, crushed and sliced thinly
1 tablespoon unsalted butter
½ cup of rice per person
½ teaspoon of dried oregano
12 chestnut mushrooms, cleaned and sliced1 glass dry white wine
1 litre chicken stock, dissolved in 500ml water initially.
2 tablespoons grated fresh Parmesan cheese a tablespoon of chopped basil to serve

Method
First, prepare the Porcini mushroom.  Place them in a small bowl, cover them in boiling water and leave them to steep for 30 minutes while you prep the rest of the veg.

Heat the olive oil in a large sauté pan big enough to hold all of the risotto. Season the chicken pieces to taste, then add them to the pan and fry until nicely browned.  Remove them from the pan keeping the cooking juices in the plan, cover the chicken with foil and keep it warm. 

Add the bacon and onions to the pan and fry until softened but not browned, then add the garlic and sauté over a high heat for 1 minute or until the garlic is cooked and the bacon is nicely browned.

Add the oregano and butter, melt it then add the rice, stir and  cook for 2 minutes, making sure the rice is well coated with cooking juices, oil and butter.

Drain the Porcini mushrooms, keeping the juice and add them to the pan with the fresh mushrooms and the white wine and season with a pinch of salt and ground black pepper.  Stir everything well, bring to a boil and cook over a medium heat until the wine has been adsorbed.

Put the chicken stock in another pan and keep it just off the boil. Add the mushroom water to the stock and make the liquid up to 1 litre.  Once the wine has been adsorbed, add the stock to the rice 2 ladlefuls at a time, waiting between each addition until the stock has been adsorbed.

Once the rice is just under cooked - it should still be slightly hard in the middle - add the chicken pieces and warm through.  Add the grated Parmesan and stir well to coat all the rice grains. Adjust the seasoning with salt and freshly ground black pepper to taste and serve.