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Baked chicken & porcini risotto
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Winter comfort risotto with a simple twist.
Ingredients:
  • 25 g dried porcini mushrooms
  • 4 x 125 g free-range chicken thigh fillets
  • 1 clove of garlic
  • 400 g Arborio risotto rice
  • 1 litre of organic chicken stock
  • 4 sprigs of fresh thyme
  • 50 g unsalted butter
  • 80 g Parmesan cheese
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. Place mushrooms in a bowl and cover with 180ml boiling water. Let soak for 5 minutes, then drain, reserving liquid. Chop porcini mushrooms and place in a 3-liter casserole dish with reserved liquid. 2. Trim and chop chicken thighs. Peel and crush garlic. Add both to the casserole dish along with rice, stock, and most of the thyme leaves. 3. Cover tightly with foil and bake for 35 to 40 minutes until rice is cooked. 4. Chop butter and grate Parmesan. 5. When risotto is ready, stir in butter, Parmesan, salt, and pepper until thickened, about 3 to 4 minutes. 6. Divide into bowls and garnish with extra Parmesan.

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