Chicken and Mushroom Risotto

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How to make this Chicken and Mushroom Risotto

Ingredients

• 2 large chicken breasts - weighing approx. 500g in total (see Tips), poached in chicken stock – see step 1
• salt and freshly ground black pepper
• 2 chicken stock cubes or pots
• 1.2 litres cold water
• 3 tsp olive oil
• 35g butter, split into 5g and 30g
• 250g chestnut mushrooms, sliced (see Tips)
• 1 large onion, finely chopped
• a pinch of salt
• 2 cloves garlic, crushed
• 300g risotto rice (I use Arborio)
• 90ml white wine
• 40g freshly grated parmesan cheese, plus extra to garnish
• a small handful of fresh flat leaf parsley, chopped, to garnish

Instructions

For the chicken and mushrooms:

1. Poach the chicken in stock - season both sides of the chicken breasts with salt and freshly ground pepper, then put them in a medium saucepan on a high heat along with the chicken stock cubes or pots and 1.2 litres of cold water.   When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking).   Remove the chicken and set it aside to cool on a plate before shredding.   Leave the stock in the pan on a low heat to keep hot.
2. While the chicken is poaching, heat 1 tsp of the olive oil along with 5g of the butter in another medium saucepan over a medium heat.   Add the sliced mushrooms, season lightly with salt and freshly ground black pepper and cook for 3 minutes, stirring frequently.   Remove from the heat and set aside until ready to add to the risotto with the shredded chicken at step 2 below.

To make the risotto:

1. In a large saucepan or casserole pan, heat the rest of the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, stir and cook for 2 minutes, then add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
2. Once the wine has cooked into the rice (around 10 to 15 seconds), add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes.   After 10 minutes, add the shredded chicken and mushrooms with any juices.   Keep on adding the stock until the rice is soft but with a slight bite.
3. Remove from the heat and add the 30g of butter and 40g of grated parmesan, stir gently and check the seasoning, adding more, to taste, if needed.
4. Garnish with grated parmesan and chopped parsley, then serve as soon as possible while it retains its moist texture, and enjoy with some garlic baguette, crusty bread…or how about trying some homemade bread…and a glass of white wine!