Chicken and Mushroom Risotto

Risotto is the name given to a dish that uses rice as the main component, which is cooked in broth to a creamy consistency and  served as first dish in a traditional Italian lunch or dinner. It can be eaten as is, although risotto is generally enjoyed with other ingredients added.  Rice’s distribution across the country gave origin to hundreds of recipes which contain components of different local cultures. Generally the rice is slowly cooked in stock, vegetable, fish or meat based, but other liquids can be used. Grated or ground parmesan cheese is almost always sprinkled on top.

Ingredients serve 4

1¼ liter chicken stock

1 chicken breast (400g)

2 tbls olive oil

250 g button mushrooms, quartered

2 tsp crushed garlic

¼ tsp nutmeg

½ tsp ground black pepper

1 tsp salt

20 g butter

1 small onion, finely chopped (150g)

1 cup white wine (250ml)

1¾ cups Arborio rice (360g)

¼ cup fresh cream (60g)

½ cup finely chopped parsley

½ cup (50g) grated parmesan cheese

Method

Pour chicken stock into a saucepan and bring to the boil and maintain at simmer.

Cut chicken breast into strips. Heat the oil in a large saucepan over medium heat. Add chicken strips to oil and cook for 4 minutes until brown. Add mushrooms and cook for 2 minutes. Mix in garlic, nutmeg, black pepper, salt and cook for a further 2 minutes before placing the mixture in a bowl and keep covered.

Melt butter in the saucepan on low heat and cook the onion for approx. 5 minutes until the onions are soft. Add the wine and rice and as the liquid is completely absorbed reduce the heat. Add chicken stock and keep stirring over medium heat until all the liquid is immersed. Continue to adding stock until it all is used and the rice appears creamy. Blend in the mushrooms and chicken mixture. Mix in fresh cream before serving on a plate and sprinkle with parmesan and parsley.

Note: Sour cream or yoghurt can be used instead of fresh cream.