Name: Three Meat Risotto
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Ingredients: 1000.00 ml low-salt chicken stock (liquid); 1000.00 ml vegetable stock; 3 tbs olive oil; 4 garlic clove crushed; 1 brown onion thinly sliced; 1 red onion thinly sliced; 1/2 red capsicum thinly sliced; 1/2 green capsicum thinly sliced; 300 g bacon rashers finely chopped; 100 g pancetta hot thinly sliced; 2 chicken breast fillet thinly sliced; 1/4 cup sweet chilli sauce; 2 cup arborio rice; 1/4 cup dry white wine; 1/4 cup parmesan grated; 50 g cheese; 40 g butter

by homecooklover Last updated on 05/09/2025

If you have time to prepare all ingredients during the day, this dish is wonderful to cook with a wine in hand, while chatting to visitors. A little added heat, gives this dish a lovely and surprising kick.

- homecooklover

Ingredients

4 cups low-salt chicken stock (liquid)
4 cups vegetable stock
3 tbs olive oil
4 garlic clove crushed
1 brown onion thinly sliced
1 red onion thinly sliced
1/2 red capsicum thinly sliced
1/2 green capsicum thinly sliced
300 g bacon rashers finely chopped
100 g pancetta hot thinly sliced
2 chicken breast fillet thinly sliced
1/4 cup sweet chilli sauce
2 cup arborio rice
1/4 cup dry white wine
1/4 cup parmesan grated
50 g cheese
40 g butter

Method

Step 1

Cook bacon and pancetta over a medium-high heat until fried and golden. Remove, place in bowl, cover and refrigerate until needed.
Step 2

Cook chicken in same frying pan the bacon was cooked in.
Step 3

Add sweet chilli sauce once pan is hot.
Step 4

Cook over medium-high heat until chicken is just cooked and golden. Remove and place in bowl and refrigerate.
Step 5

Once ready to cook, heat stocks in a large saucepan, and then lower to a gentle simmer.
Step 6

Heat oil in a large saucepan and gently fry onion, capsicum and garlic. Add a little extra oil if pan is too dry.
Step 7

Add rice and mix until rice is coated in oil and the pan is drying out.
Step 8

Add wine, let it be absorbed, then add meats and mix well.
Step 9

Add a couple of ladlefuls of hot stock and stir gently until absorbed.
Step 10

Repeat this process until the rice is soft and creamy and most of the stock has been absorbed.
Step 11

When risotto is cooked, stir through both cheeses.
Step 12

Add butter and stir through well.
Step 13

Check the seasoning, add salt and fresh ground black pepper if needed.
Step 14

Serve without delay, while hot and creamy.

Recipe Notes

from Australia’s Best Recipes team

This is rather filling and usually there are leftovers. Best to make arancini balls the next day with the leftovers. However, it still tastes beautiful re-heated, just not as creamy. Hot pancetta can be replaced with mild if heat is not appropriate. I use a strong tasting cheese.