Ingredients (serves 4):
1 litre chicken stock
Olive oil
1 brown onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp thyme - chopped
200g mixed wild mushrooms - sliced
(we used button, oyster and shiitake)
300g arborio rice
190ml dry white wine
2 large chicken breast fillets - trimmed
1 lemon - rind finely grated
50g pecorino cheese, or parmesan - grated
Flat-leaf parsley or tarragon - chopped
Chicken and Wild Mushroom Risotto
Method
Bring stock to the boil in a saucepan over high heat reduce heat to low and simmer.
Heat 2 tablespoons oil in a large, heavy-based saucepan over medium heat.
Add onion, garlic, thyme and mushrooms cook, stirring often, for 5 minutes or until tender.
Add rice cook, stirring, for 1 minute, add wine and cook for 2 minutes or until wine evaporates.
Reduce heat to low add stock 1 ladle at a time.
Stir with a wooden spoon until all liquid has been absorbed.
Repeat with remaining stock (see note).
Meanwhile heat remaining oil in a frying pan over medium heat.
Add chicken cook for 4 minutes each side or until just cooked through remove to a board slice thinly.
Add chicken and lemon rind to rice mixture with the last ladle of stock.
Cook for 2 to 3 minutes or until heated through remove from heat, adjust seasoning as necessary.
To serve
Add pecorino and parsley.
