Ingredients:
2 tbsp olive oil
400g skinless chicken breast, cut into chunks
3 tbsp butter
1 white onion, diced
250g chestnut mushrooms, cut into quarters
2 garlic cloves, minced
250g risotto rice
150ml dry white wine
1-2 stock cubes of 950ml hot chicken stock
75g Parmesan, grated
1 tsp of salt and 2 tsp pepper
A bunch of freshly chopped parsley,
Directions:
Season the chicken with the salt and pepper and thoroughly rub.
Heat the oil in a wide and deep saucepan over medium–high heat. Fry for about 6 minutes, turning often until lightly browned and cooked through. Transfer to a plate or bowl and cover.
After, add the 2/3 tbsp of butter, the onion and mushrooms and fry for 6 minutes stirring frequently. Until the onion is soft and the mushroom is browned. Add the garlic and for a further more 30seconds stir constantly.
Add the rice and stir it around for 25 seconds, then pour in the wine and at a low boil/ simmer let it reduce by around 1/2.
Add 100ml of the hot stock and stir well. Stir quite frequently, until the liquid has mostly evaporated. Continue adding 100ml of stock a time. Repeat the processs until about 150ml is left. This should take about 10-15 minutes. After, you can adjust the creamy-ness to your liking; add more stock if dry; let evaporate soggy!
Return the chicken to the pan along with the last amount of stock. And stir frequently for 4-5 minutes. After, you can adjust the creamy-ness to your liking; add more stock if dry; let evaporate soggy!
Remove the pan from the heat, stir in the Parmesan and last tbsp of butter . Let stand for 5 minutes, and give one last stir. Cut the parsley and scatter on top, when serving!
3 Comments
Super
6 out of 7
Looks FIRE 🔥🫡🫡🙂↕️