Chicken and Mushroom Risotto
4 tsp olive oil
400g chicken thighs, diced
2 1/2 cups chicken stock
1 large onion, diced
250g arborio rice
250g mushrooms, sliced
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Heat ½ of oil in a large frying pan and saute mushrooms until slightly softened. Remove from heat and set aside.
Add remaining oil and heat before adding onion, cooking until translucent. Add chicken and cook until browned. Add rice and stir until all the grains are coated with oil.
Pour in water, Porcini Salt and ¾ of mushrooms, gently folding through.
Season with pepper then cover. Simmer gently until all the liquid has been absorbed, about 20 minutes.
Fold Parmesan through rice mixture, serve immediately and top with remaining mushrooms.
Tip: Finish off with a drizzle of Tweed Real Food Bourbon Maple Splash Balsamic Vinegar for extra rich flavour.
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