It’s mushroom season. So I decided to prepare a nice risotto with chicken and mushrooms. Please refer to the author’s notes if this is your first time here.
ingredients
For 4 portions
- 50g butter
- 1 large onion, halved and finely chopped
- 250g mushrooms, thickly sliced
- 300g arborio risotto rice
- 1tsp rosemary
- 1tbsp oregano
- 1tsp herbs of provance
- 1tsp chilli flakes
- 1tbsp parsley
- 200ml dry white wine
- 1.4l hot chicken stock
- 250g cooked chicken, chopped
- Little bit of salt. (Careful: parmesan is salty)
- 50g grated parmesan, plus extra to serve (optional)
steps
- Add the butter to a large pan
- Add onions and rice and fry them for 5 mins over a low-medium heat. Add a little salt and fry onions till they get translucent
- Add mushrooms and stir for 5 more mins
- Add chilli flakes, rosemary, oregano, and herbs of provance
- Cook chicken in another pan
- Pour in the wine and let it evoporate
- Pour in some chicken stock and keep stirring till the stock is absorbed by the rice
- Add some more stock and do the previous step
- Repeat till the rice is almost cooked
- Add the cooked chicken, parmesan, and parsley. Stir well and allow more liquid to be absorbed to the rice
- Turn off the heat and cover the lid for 5 mins
- Enjoy by adding more parmesan on top!