Chicken & Mushroom Risotto
The Hammonds are in town.
• 5 cups chicken stock
• 1/4 cup olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, thinly sliced
• 200g mixed mushrooms, sliced (we used button, oyster and shiitake)
• 2 cups arborio rice
• 1/2 cup dry white wine
• 2 large chicken breast fillets, trimmed
• 1 lemon, rind finely grated
• 50g pecorino cheese, grated
• 1/4 cup flat-leaf parsley leaves, chopped
Bring stock to the boil in a saucepan over high heat. Reduce heat to low and simmer. Heat 2 tablespoons oil in a large, heavy-based saucepan over medium heat. Add onion, garlic and mushrooms. Cook, stirring often, for 5 minutes or until tender. Add rice. Cook, stirring, for 1 minute. Add wine and cook for 2 minutes or until wine evaporates. Reduce heat to low. Add stock, 1 ladle at a time. Stir with a wooden spoon until all liquid has been absorbed. Repeat with remaining stock (see note). Meanwhile, heat remaining oil in a frying pan over medium heat. Add chicken. Cook for 4 minutes each side or until just cooked through. Remove to a board. Thinly slice. Add chicken and lemon rind to rice mixture with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Add pecorino and parsley. Season with salt and pepper. Stir to combine (rice should be tender but firm in the centre). Spoon into bowls. Serve.
Recipe care of taste.com.au