Creamy Chicken and Mushroom Risotto
If you are looking for some easy eating comfort food to get you through to the end of the week, this might be the dish for you.
This risotto is creamy and rich with parmesan and mascarpone and it is a great use for leftover roast chicken. If you prefer, you could buy ready roasted chicken. Either way, what could be simpler.
Method
Serves 4
Prep time: 0 minutes Cooking time: 20 minutes plus resting time
You will need a large, heavy based deep sided frying pan with a lid.
Chop the shallots and garlic and make the stock.
Put the hot stock in a small saucepan on a low heat with a lid on.
Gently heat the butter in the large pan and add the shallots. Cook for 2 minutes so they soften, stirring regularly. Take care not to let them brown. Add the garlic and cook for a further 2 minutes, again stirring to make sure it doesn’t brown.
Tip in the rice into the shallots and garlic and stir to coat with the butter. Cook for another minute.
Add 2 ladles of the stock to the rice and stir occasionally. Cook until the liquid has almost all been absorbed, then add to 2 more ladles of stock. Continue with this process until all the stock has been absorbed and the rice is still firm but not chalky.
While the rice is cooking, slice the mushrooms. Chop the chicken into bite sized pieces around 2.5 cms. When around two thirds of the stock has been absorbed, stir the chicken, mushrooms, salt and pepper into the risotto.
When all the stock has been absorbed and you are happy with the texture of the rice, add the parmesan cheese, mascarpone and thyme to the risotto. Stir gently but thoroughly so it is well mixed in.
Turn off the heat. Put a lid on the risotto and let it rest for 5-10 minutes.
Check and adjust the seasoning and serve.
Ingredients
40g unsalted butter
4 eschalion shallots finely chopped
4 garlic cloves peeled and finely chopped
425g Arborio rissoto rice
185ml white wine
1.4 litres chicken stock
190g chestnut mushrooms sliced
250g roast chicken
1 1/2 tsp black pepper
1 tsp fine sea salt
75g parmesan cheese
1 tbsp mascarpone
3 tbsp fresh thyme leaves chopped
