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Hotel Hibiscus chicken, bacon and mushroom risotto

Try Jesse's Hotel Hibiscus chicken dish from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • 1kg of aborio rice

  • 8 button mushrooms

  • 8 chicken tenderloins

  • 6 shortcuts of bacon

  • 1 brown onion

  • 200g grated parmesan cheese

  • 2 litres of chicken stock

  • 200ml sauvignon blanc wine

  • cracked pepper

  • 3 cloves of garlic

  • extra virgin olive oil

  • slivered parmesan cheese

  • parsley


  • 1.

    Crush garlic and dice onion in to very small pieces.

  • 2.

    Slice mushrooms and chicken into bite sized pieces with the bacon chopped into strips.

  • 3.

    Start by browning off the garlic and onion in olive oil then add your mushrooms, bacon and half of the wine.

  • 4.

    Lightly brown your chicken separately and add to your base with the rice.

  • 5.

    Mix very well to give the rice a nice glaze... from here until serving you can’t leave the pan! Add the rest of the wine and the risotto will start to look very dry and this is where you start to add your stock by ladling 10 rounds of 200ml continuously stirring.

  • 6.

    Taste along the way until happy with the consistency then add a little parmesan and a knob of butter. Stir, garnish and serve.

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