Prep. Time: 10′ Cooking Time: 25′ Serves 2
Ingredients:
- 2 tbsp butter
- 2 tbsp olive oil
- 200g fresh mushrooms, finely chopped
- 1 boneless, skinless chicken breast, cooked and finely chopped
- 1 onion, finely diced
- 2 cloves garlic, finely minced
- 2 sprigs fresh thyme
- 300g Arborio rice
- 200g dry white wine
- 600g chicken broth
- Salt
- Pepper
- Grated Parmesan cheese
- A pinch of fresh parsley to serve
Instructions:
- Heat 1tbsp of the butter with the olive oil in a deep pan.
- Sauté the mushrooms over high heat until they release their moisture, about 5-10 minutes.
- Add the garlic and onion and sauté until the onion becomes translucent.
- Add the chicken, rice, and thyme.
- Stir to coat for 2 minutes.
- Cook the risotto over medium to low heat stirring constantly. It’s best to use a wooden spoon for stirring to not break to rice grains.
- Pour the wine in four parts. When adding each portion, stir and wait until the liquid evaporates before adding the next part.
- Similarly, gradually pour in the hot chicken broth, stirring constantly and waiting for the rice to absorb the liquid before adding more.
- The process should take about 25 minutes in total.
- Towards the end, if desired, add the rest of the butter and plenty of grated Parmesan.
- Sprinkle with a little finely chopped parsley and freshly ground pepper and serve immediately in warm plates. If you’re feeling luxurious (and you have it on hand) a bit of truffle oil on top would take the dish to the next level.
- Enjoy!
Source: Argiro Barbarigou
