Chicken and Mushroom Risotto
Ingredients
¼ cup olive oil
2 cups alborio rice
¼ cup verjuice
6 cups chicken stock
3 tablespoons butter
2 cloves garlic, crushed
1 brown onion, diced
½ teaspoons chilli flakes
200g chicken breast, diced
200g button mushrooms, sliced
100g swiss brown mushrooms, sliced
1/3 cup grated parmesan cheese
¼ cup finely chopped continental
parsley
Method
1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add alborio
rice and cook for 1-2 minutes, stirring continuously. Add verjuice, cook, stirring
continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring,
until liquid has been absorbed between each addition. Remove from heat.
2. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a
high heat. Add garlic, onion and chilli flakes and sauté until onion is
translucent.
3. Add chicken and panfry for 3-4 minutes. Add button and swiss brown
mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are
soft.
4. Transfer chicken mixture and parmesan to rice and mix well to combine.
Season with salt and pepper to taste.
5. To serve, place spoonfuls of risotto into serving dishes and garnish with
parsley.