Chicken and mushroom risotto recipe

0:10 Prep | 0:45 Cook | 8 Servings

A basic risotto recipe is a must in every cook's repertoire and this one tastes great - it's bursting with fresh herbs. Pour a glass of wine and sip while you stir until your risotto is creamy and al dente.

INGREDIENTS

2.5L (10 cups) Massel chicken style liquid stock
40g butter
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
880g (4 cups) arborio rice
1 1/2 tablespoons fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan
Salt flakes, to season

METHOD

Step 1
Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

Step 2
Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.

Step 3
Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Step 4
Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.

Step 5
Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper to serve.