Food is symbolic of love when words are inadequate … Check This Amazing Recipe: Chicken and mushroom risotto
How to Make Chicken and mushroom risotto
less than 30 mins
30 mins to 1 hour
- 2 tbsp olive oil
- 350–400g/12–14oz skinless chicken breast
- 50g/1¾oz butter
- 1 brown onion
- 250g/9oz chestnut mushrooms
- 2 garlic
- 1 bay leaf
- 250g/9oz risotto rice
- 150ml/5fl oz dry white wine
- 950ml/32fl oz hot chicken stock cubes)
- 75g/2¾oz Parmesan
- salt and freshly ground black pepper
- freshly chopped parsley
Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate.
Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.
Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half.
Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite.
Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.)
Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.