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Chicken and mushroom risotto
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Indulge in a delicious herbed risotto, luxuriously creamy and perfectly al dente. Sip on wine as you stir to elevate the flavors.
Ingredients:
  • 2.5L (10 cups) chicken style liquid stock
  • 40g Salted Butter
  • 125ml (1/2 cup) olive oil
  • 2 brown onions, finely chopped
  • 880g (4 cups) Arborio Rice
  • 30.00 ml fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 6 (about 500g) Chicken Thigh Fillets, cut into 1cm pieces
  • 200g button mushrooms, cut into 1cm pieces
  • 4 garlic cloves, crushed
  • 120g (1 1/2 cups) finely grated parmesan
  • Salt flakes, to season
Instructions:
  • In a large saucepan, bring the stock to a gentle simmer after bringing it to a boil.
  • In a heavy-based stockpot or large flameproof casserole dish, heat the butter and 2 tablespoons of oil over medium heat. Add the onion and cook for 5 minutes until soft and translucent. Stir in the rice and 1 tablespoon of thyme, cook until the grains appear slightly glassy, about 1 minute.
  • Pour the wine into the rice mixture and cook, stirring, until the liquid is absorbed. Then, pour in a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Keep adding the stock mixture, a ladleful at a time, stirring constantly until the rice is tender yet firm to the bite and the risotto is creamy, for 20-30 minutes.
  • In a large frying pan over high heat, heat the remaining oil. Add the chicken and stir-fry for 5 minutes until it just starts to brown. Then add the mushrooms and garlic and cook for an additional 2 minutes.
  • Combine the chicken mixture, parmesan, and remaining thyme with the risotto. Season with salt and pepper before serving.

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