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Chicken and mushroom risotto
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate your chicken and mushroom risotto with perfectly poached eggs.
Ingredients:
  • 150g oyster mushrooms or mixed mushrooms
  • 36.40 gm Extra Virgin Olive Oil
  • 400g Chicken Thigh Fillets, cut crossways into 1cm strips
  • 60g butter
  • 400g Swiss brown mushrooms, sliced
  • 1 tsp fresh thyme leaves
  • 1l chicken stock
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 250g rice
  • 125ml white wine
  • 40g parmesan
  • 1 tsp white vinegar
  • 4 Free Range Eggs
  • Thyme leaves, extra, to serve
  • Squeaky Gate The All Rounder Australian Extra Virgin Olive Oil, to serve
Instructions:
  • Preheat the oven to 220C. Arrange oyster mushrooms on a baking tray lined with parchment paper, then drizzle with 1 tsp of oil. Bake for 10-12 minutes until golden and crispy.
  • While you're doing that, heat half of the remaining oil in a large heavy-bottomed saucepan over medium heat. Add the chicken and cook, stirring, for 5 minutes or until nicely browned. Then transfer the chicken to a plate.
  • In a saucepan over medium-high heat, melt half of the butter until it's sizzling. Add Swiss brown mushrooms and thyme, then season with your favorite spices. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are beautifully browned and caramelized. Transfer the flavorful mixture to a plate.
  • Cook the mushrooms while you bring the stock to a gentle simmer in a saucepan over medium heat. Reduce heat to low to maintain the simmer.
  • 1. In the saucepan, heat the remaining oil and butter. Sauté the onion and garlic for 2 minutes. Stir in the rice and cook for another 2 minutes until the grains are glassy. Pour in the wine and cook for 2 minutes until absorbed. 2. Add the chicken and 1 cup of simmering stock, stirring constantly until the liquid is absorbed. Continue adding ½ cup of stock at a time, stirring until absorbed, for about 20 minutes until the rice is tender and the risotto is creamy. 3. Mix in the Swiss brown mushroom mixture, then remove from heat and stir in the Parmesan.
  • 1. Bring a saucepan of water to a gentle boil, then reduce heat. Add vinegar and carefully slide in the eggs. Poach for 3-4 minutes until perfectly set. Transfer eggs to a paper towel-lined plate using a slotted spoon.
  • Serve the risotto in individual bowls, topped with poached eggs, oyster mushrooms, and a sprinkle of fresh thyme. Finish with a drizzle of extra oil before serving.

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