Creamy Chicken and Mushroom Risotto

 Creamy Chicken and Mushroom Risotto

Ingredients (serves 4):

300g Arborio rice (risotto rice)

2 chicken fillets (approx. 300g), cut into chunks

250g button mushrooms (or mixed mushrooms), sliced

1 onion, finely chopped

2 cloves garlic, chopped

1 L hot chicken stock (homemade or cubed)

100ml dry white wine (optional)

60g grated Parmesan cheese

200ml double cream

2 tablespoons olive oil

1 knob of butter

Salt, pepper, and fresh parsley, to serve

Preparation:

Brown the chicken:

In a large skillet, heat 1 tablespoon of olive oil.

Brown the chicken pieces for 5 to 7 minutes until cooked through. Season with salt and pepper. Set aside.

Cook the mushrooms:

In the same pan, add a little oil if necessary, then sauté the mushrooms until golden brown and the water has evaporated. Set aside.

Start the risotto:

In a large saucepan or sauté pan, melt the butter with a little oil.

Add the onion and garlic and sauté over medium heat until translucent.

Add the rice and stir well to coat with the fat.

Pour in the white wine (if using) and let it evaporate.

Cook the risotto:

Pour in a ladleful of hot broth. Let the rice absorb the liquid, stirring regularly.

Continue adding the broth ladle by ladle for 18 to 20 minutes, stirring frequently.

Adding the chicken, mushrooms, and cream:

At the end of cooking, stir in the mushrooms and chicken.

Add the heavy cream and grated Parmesan cheese. Mix until creamy.

Adjust the seasoning with salt and pepper.

Finishing:

Serve hot, garnished with chopped fresh parsley and a little extra Parmesan cheese if desired.

Tips:

You can substitute diced turkey for the chicken, or make the recipe vegetarian by doubling the mushrooms and adding peas.

A squeeze of lemon juice or a little zest can also liven things up.