Ingredients
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2 tablespoons butter
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2 1/2 cups fresh mushrooms, sliced
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5 1/2 cups chicken stock (heated)
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1 1/2 cups arborio rice
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1/2 cup dry white wine
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1 large chopped onion
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4 garlic cloves, crushed
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1 cup of grated parmesan cheese
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1/4 cup cream
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2 tablespoons of chopped fresh parsley
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oil
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salt & pepper
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1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
Instructions
- In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
- Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
- Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
- Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
- Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook rice this way until tender which should take about 25-30 minutes.
- Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
- Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
- Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
- Serve immediately. The remaining parmesan can be added to each serve if requested.