Chicken & Mushroom Risotto

Ingredients

2 teaspoon Olive Oil
500g skinless boneless chicken thigh or leg meat, cut into 3cm cubes
1 small onion chopped
250g shiitake or oyster mushrooms trimmed and thinly sliced
250g button mushrooms sliced
190g Arborio rice (regular rice will work fine)
160ml dry white wine (optional & can be replaced with extra stock)
720ml boiling chicken stock
2 tablespoon grated Parmesan cheese
Freshly ground black pepper

Cooking Time: 1 Hour

Serves 4

Method

1. Heat the oil in a large non-stick saucepan/sauté pan, over moderate heat. Add the chicken and cook for 5 minutes (do not overcrowd that pan!!). Transfer the chicken to a plate and put aside.

2. Add the onion to the saucepan and cook for 5 minutes. Add the shiitake mushrooms and cook for 5 minutes. Add the button mushrooms and cook for 4 minutes.

3. Add the rice, stir to coat, then add the wine. Cook until the wine has been absorbed, about 4 minutes. Add 240ml stock to the rice along with a pinch of salt (careful when adding salt) and cook, stirring, for 10 minutes or until the liquid has been absorbed. Add another 240ml stock and cook, stirring, for 10 minutes or until the liquid has been absorbed. Repeat with the last of the stock.

4. Return the chicken to the pan, and cook for 2 minutes or until the rice is creamy but not mushy and the chicken is cooked. Stir in the Parmesan and top with a grinding of pepper.

To Serve:

You can serve with a side salad if you wish, but as comfort food goes