Risotto - Chicken and Mushroom

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 Salted
• 125ml (1/2 cup) olive oil
• 2 brown onions, finely chopped
• 880g (4 cups) Coles Arborio Rice
• 1 1/2 tbsp fresh thyme leaves
• 125ml (1/2 cup) dry white wine
• 6 (about 500g) Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm pieces
• 200 button mushrooms, cut into 1cm pieces
• 4 garlic cloves, crushed
• 120g (1 1/2 cups) finely grated parmesan
• Salt flakes, to season

Method

1. Bring the stock just to the boil in a large saucepan.  Reduce heat and hold at a gentle simmer.
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.
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.
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.
5. Add the chicken mixture, parmesan and remaining thyme to the risotto and combine.  Season with salt and pepper to serve.

Thanks to taste.com.au

Also what to do with leftovers, hmmm, how aboiut trying this Risotto Bake.

Photos