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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Poultry Rice Vegetables European Italian Chicken Stove Top Dietary One Dish Meal Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Comfort Food Mushrooms Healthy 2 Free Of Something Low In Something Meat Chicken Thighs Legs Pasta Rice And Grains Short Grain Rice Taste Mood Equipment Presentation Served Hot

Chicken And Mushroom Risotto

I love risottos, and after undergoing several adaptations over the years believe me when i say that this recipe has been tried and tested! This is a recipe that's quite close to me as it's one of the first things i learnt how to cook, and it's the first i created on my own, so i hope you enjoy. As with all risottos, you know the deal, the key is to continually stir the rice to release the starch.

Steps

Heat a small amount of oil in a large heavy based pot and add the chicken.
When cooked , remove from the pot and set aside.
On a high heat , warm a little more oil to the pot and add the garlic and onion.
Saute until the onion is translucent.
Add the rice to the pot and stir to coat the grains with the oil and onion.
Add wine and saffron.
Stir to combine.
Add one cup of the stock and continually stir whilst bringing to the boil.
Turn down to a medium heat.
When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
Keep repeating step 5 until the rice is cooked.
I find that i need to use six cups of stock , but quantities can vary from person to person.
The best technique is to taste the rice after four cups , and keep checking after each cup you add after that.
When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms.
Remove from heat when the mushrooms are starting to look cooked.
Slow.

Ingredients

chicken thigh pieces, onion, garlic, arborio rice, white wine, saffron strands, chicken stock, mushrooms, spinach, pepper, olive oil, parmesan cheese