Roast chicken and bacon with porcini rice timbale



400g Sliced ​​chicken breast
200g Sliced ​​stewed bacon
200g Basmati rice
10g Organic Instant Beef granular stock
100g Porcini mushrooms
1 Onion
20g Butter
Salt and pepper to taste


Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA


  1. Lay the chicken breast on a sheet of backing paper to create a rectangle 30cm in length and 15cm high
  2. Lay the bacon slices on the chicken so that they protrude from the front by about 15cm
  3. Sprinkle with the organic meat stock granules and close the paper to create a roll
  4. Cook at 160° C for 15 minutes
  5. Let it cool and cut into slices
  6. Boil the rice in salted water for 14 minutes
  7. Use a frying pan to brown the chopped onion with the butter
  8. Add the diced porcini mushrooms and cook for 10 minutes over high heat
  9. Season and add to the rice
  10. Serve with a little extra virgin olive oil