Chicken & mushroom risotto

Step by Step

Step 1

Soak the porcini mushrooms in hot water for 10 minutes, then drain. Meanwhile, heat 1 tbsp of the oil in a large, wide saucepan over a medium heat, then add the chicken and fry for about 4-5 minutes until cooked through with no pink meat. Remove from the pan and set aside. Add the remaining oil to the pan, then add the shallots and fry for 1-2 minutes until softened and just beginning to colour.

Step 2

Stir the stock pots into 1 litre of boiling water. Add the garlic, thyme and risotto rice to the pan and stir well for a further minute, until the oil has coated the grains of rice. Pour in the wine and allow to bubble, then add a ladleful of the stock. Reduce the heat and simmer for 10 minutes, continuing to add ladlefuls of stock. Stir and allow each one to be absorbed before adding another.

Step 3

Add the porcini mushrooms and cooked chicken to the pan, and simmer for a further 6-8 minutes, stirring and continuing to add extra stock as necessary. When the risotto is creamy and the rice is tender with a slight bite, take the pan off the heat and stir in the butter and cheese. Serve topped with a little extra cheese and a good grinding of black pepper.