Chicken and Mushroom Risotto

Ingredients

• 300 g chicken breast, cut into bite-sized pieces
• 150 g arborio rice
• 200 g mushrooms, sliced
• 750 ml chicken stock, warm
• 40 g parmesan cheese, grated
• 60 ml dry white wine(optional)
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 30 g butter
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Prep all ingredients: dice the shallot, mince the garlic, slice the mushrooms, and cut the chicken into bite-sized pieces. Keep the stock warm in a saucepan over low heat.

2. 2

   Heat olive oil and half the butter in a large pan over medium-high heat. Season the chicken with salt and pepper, then sear for 5-6 minutes until golden and cooked through. Remove and set aside.

3. 3

   In the same pan, add the remaining butter and sauté the mushrooms for 4-5 minutes until browned. Add the shallot and garlic and cook for 2 minutes until softened.

4. 4

   Stir in the arborio rice and toast for 1-2 minutes until the edges look translucent. Add the white wine, if using, and stir until absorbed.

5. 5

   Add the warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Return the chicken to the pan and stir in the parmesan. Season with salt and pepper, then let rest off the heat for 2 minutes before serving.