I wish I could take kudos for this recipe, but I cannot. This recipe is the signature dish my partner makes.
Chicken and Mushroom Risotto:
- 5 cups of chicken stock
- 4 tablespoons olive oil
- 1 large brown onion, diced
- 2 garlic cloves, minced
- 100g Shiitake mushrooms, thinly sliced
- 100g button mushrooms, thinly sliced
- 2 cups arborio rice
- 3/4 cup dry white wine
- 2 large chicken breasts, skin removed, diced
- 1 teaspoon lemon juice
- 75g pecorino cheese, grated
- 1/4 cup flat leaf parsley, roughly chopped
Bring the stock to a boil in a saucepan over a high heat, reduce the heat to low and simmer.
Heat 2 tablespoons olive oil in a large skillet, on a medium-high heat. Add the garlic, onion and mushrooms. Cook for 1-2 minutes until the mushrooms have reduced in size and the onion is tender.
Add the 2 cups of Arborio rice, cook for 1 minute. Add the wine and cook for 2 minutes or until the wine has evaporated. Reduce the heat to low. Add the stock, one ladle at a time. Stir the risotto with a wooden spoon until all the liquid has been absorbed. This is very, very important. If you add too much liquid the rice will become mushy, ensure all the stock has been absorbed before adding more.
When half the stock is left, it’s time to cook your chicken. Heat a large skillet on medium-high with the 2 remaining tablespoons of olive oil. Add the chicken and cook for 4 minutes, or until it has cooked through.
Continue spooning ladles, 1 at a time, of stock into the rice mixture until the rice is tender, test the rice every so often to see if it’s done. When all the stock has been used add the chicken, lemon juice, pecorino and parsley, stir until combined.