🍚 Chicken and Mushroom Risotto

Ingredients

• 🍚180 g short-grain rice (Arborio)
• 🍗300 g chicken breast
• 🍄250 g mushrooms
• 🧅1 medium onion
• 🍲600 ml chicken stock
• 🧀40 g grated Parmesan cheese
• 🧄1 clove garlic
• 🫒2 tsp extra virgin olive oil

• Recipes with chicken breast
• Recipes with mushrooms
• Recipes with onion

Method, step by step

1. Cut the chicken breast into 2 cm cubes and season with salt and pepper. Finely chop the onion and garlic and slice the mushrooms.
2. Brown the chicken in a wide pot with the olive oil over high heat for 3-4 minutes until it takes on colour. Remove and set aside.
3. In the same pot, soften the onion and garlic for 4 minutes over medium heat. Add the mushrooms and sauté for 4 minutes until they release and evaporate their water.
4. Add the rice and toast it, stirring, for 1 minute. Start adding the hot stock a ladleful at a time, stirring constantly and waiting for it to be absorbed before adding the next.
5. When 5 minutes remain, return the chicken to the pot. When the stock is used up and the rice is creamy (about 16-18 minutes), remove from the heat, add the grated Parmesan, stir vigorously, and serve right away.