Chicken & Mushroom Risotto
Ingredients
50ml olive oil
100g unsalted butter
1 leek, trimmed, washed, sliced finely
500g skinless organic chicken breast, chopped
50g oyster mushrooms, chopped
100g button mushrooms, chopped
50g swiss brown mushrooms, chopped
25g shimeji mushrooms, chopped
25g enoki mushrooms, chopped
20g parsley, finely chopped, plus extra to
garnish
2 cloves garlic, chopped
1-1.5L chicken stock
1 brown onion, chopped
250g Arborio rice
250g parmesan cheese
Extra chopped parsley to garnish
Method
1. Heat the oil and half the butter in a medium
frying pan and sauté the leek for a few
minutes. Sauté the chicken until just cooked
through. Add the mushrooms and cook over a
low heat for approximately 12 minutes.
2. Stir through the parsley and the garlic,
season with salt and pepper and set aside.
3. Bring chicken stock to the boil in a
saucepan, reduce heat and simmer gently.
4. Melt the remaining butter in a large
saucepan and sauté the onion until soft but
not coloured. Add the rice and stir well to coat
in the oil. When the rice starts to stick to the
bottom of the pan, ladle in the hot chicken
stock, stirring constantly. Add another ladle of
chicken stock when the liquid has been
absorbed.
5. Repeat the process for 15-20 minutes, until
all the stock has been absorbed, the mixture is
creamy and the rice is firm to bite but not
chalky.
6. Stir in the mushroom mixture and cook for
a few minutes to heat through. Season to
taste and serve the risotto with shaved
parmesan and parsley.