Chicken & Mushroom Risotto

• 500 gchicken thigh fillets, cut into 2cm chunks
• 300 gchestnut mushrooms, sliced
• 20 gdried porcini mushrooms, soaked in 150ml hot water for 15 min
• 1 tbspfresh thyme leaves
• 2 tbspolive oil
• 3garlic cloves, minced
• 1.2litres hot chicken stock
• 320 garborio rice
• salt and black pepper
• 1onion, finely diced
• 150 mldry white wine
• 30 gunsalted butter
• 50 gparmesan, finely grated
• 15 gbasil leaves, torn
• 1small ciabatta (optional)

Method

1. 1Soak the porcini in 150 ml hot water for 15 minutes while preparing the other ingredients. Drain, reserving the liquid, squeeze dry and chop. Pass the liquid through a fine sieve into the chicken stock and keep the stock warm in a saucepan on the lowest hob setting.
2. 2Pat the chicken pieces dry with kitchen paper and season generously with salt and pepper before they hit the pan. Heat the olive oil in a wide stainless or cast-iron pan over medium-high heat until it shimmers. Brown the chicken in two batches, single layer, for 4–5 minutes per batch, turning until deeply golden on all sides. Crowd the pan and the chicken stews in its own juices instead of building those golden stuck bits you want. Lift out and set aside.
3. 3Drop the heat to medium and add 15 g of the butter to the same pan; don't wash it, those brown specks are flavour. Tip in the chestnut mushrooms and chopped porcini and fry for 5 minutes without stirring too often, until they squeak under the spoon and turn golden at the edges. Add the onion with a pinch of salt and cook for another 5 minutes until soft and translucent. Stir in the garlic and thyme and cook for just 30 seconds, until fragrant and pale gold.
4. 4Add the arborio rice and toast for 2 minutes, stirring, until the grains turn glassy at the edges and smell faintly nutty. Pour in the white wine and stir, scraping the base of the pan to lift the fond into the rice. Let the wine almost completely absorb before the next move.
5. 5Begin adding the warm porcini-spiked stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next. Keep going for 18–20 minutes, until the rice is creamy and al dente with a gentle bite at the centre. Keep it at a gentle simmer, adjusting the heat so it does not boil hard or catch.
6. 6Return the chicken and any resting juices to the pan. Cook for about 5 minutes, stirring, until the thickest piece reaches 75°C for 30 seconds, adding a splash of stock if the risotto tightens. Pull off the heat and beat in 40 g of the Parmesan and the remaining 15 g cold butter. The risotto should flow slowly when you draw a spoon across the pan.
7. 7Spoon into warm shallow bowls. Scatter over the torn basil and remaining 10 g Parmesan. Serve with the optional ciabatta if using.

Per serving

kcal

693

protein

40g

fibre

1.9g

carbs

73.9g

fat

22.8g