Mushrooms and chicken make great partners in this deliciously
creamy risotto. This is a great dish to serve when entertaining
friends matched with steamed vegetables or a salad and fresh crusty
bread.
Ingredients
- 75g butter
- 2 tsp Gregg's Crushed Garlic
- 2 single chicken breasts, cubed
- 150g mixed mushrooms, sliced e.g. oyster, shimeji, swiss brown
- 150ml white wine
- 1 tsp Cerebos Table Salt
- 1/4 tsp Gregg's Ground Black Pepper
- 1 onion, finely chopped
- 2 - 3 cups aborio rice
- 420ml chicken stock
- 1/4 cup parmesan, grated
Method
Melt 25g of butter in a frying pan, add garlic and cook for 1
minute. Add chicken and cook until lightly golden. Remove from
pan.
Add mushrooms and sauté for 2 minutes. Return chicken to pan.
Add half the wine, ½ tsp salt and pepper. Bring to the boil cover
and simmer for 20 minutes.
While chicken and mushrooms are cooking. Melt the remaining
butter in a large saucepan and add onion and cook for 3-4 minutes.
Add the remaining wine and boil until reduced. Add rice and stir to
coat. Add 1/4 cup of stock at a time until absorbed, and rice is
tender and creamy. Approximately 30 minutes.
Season with remaining salt and stir in parmesan cheese.
Serve chicken and mushrooms on top of the risotto.