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Mixed mushroom, chicken and thyme risotto
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Create a crowd-pleasing mushroom, chicken, and thyme risotto.
Ingredients:
  • 10g dried porcini mushrooms
  • 500g chicken thighs, trimmed, cut into 3 cm pieces
  • 60g butter, chopped
  • 200g button mushrooms, halved
  • 200g brown cup mushrooms, halved
  • 1 tsp thyme leaves
  • 1.25l chicken stock
  • 1 leek, halved, thinly sliced
  • 1 garlic clove, crushed
  • 330g rice
  • 125ml white wine
  • 40g parmesan
  • Small thyme sprigs, extra to serve
  • Shaved parmesan, extra, to serve
  • Crusty bread, to serve
Instructions:
  • In a bowl, steep porcini mushrooms in 1/2 cup (125ml) warm water for 15 mins. Strain, keeping the flavorful soaking liquid. Finely dice mushrooms.
  • In a large heavy-based saucepan over medium heat, warm 2 teaspoons of oil. Sear the chicken until browned, about 5 minutes. Set aside. In the same pan, melt half of the butter. Saute button mushrooms, cup mushrooms, and thyme until browned and caramelized, about 5-7 minutes. Transfer to a plate.
  • In a saucepan, combine stock, reserved soaking liquid, and porcini mushrooms over low heat. Meanwhile, heat oil and butter in a heavy-based saucepan over medium heat. Sauté leek and garlic for 2 minutes until softened. Stir in rice for 1-2 minutes until translucent. Pour in wine, stirring until almost absorbed. Add chicken and 1/2 cup stock, stirring constantly until absorbed. Gradually add stock, 1 ladleful at a time, stirring constantly until rice is creamy and cooked al dente, about 20 minutes.
  • Take the pan off the heat. Mix in the Parmesan until combined. Season with salt and pepper. Plate the risotto and garnish with extra thyme leaves, shaved Parmesan, and crusty bread.

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