Chicken & Porcini Risotto
INGREDIENTS
- 3 tablespoons olive oil
- 1 onion, chopped finely
- 2 cloves of garlic, chopped finely
- 500g chicken thighs, sliced
- 1 Sprig fresh thyme
- 1 Sprig fresh rosemary
- 1 Sprig fresh tarragon
- 1 cup Carnaroli rice
- 1/2 cup of dry white wine
- 1 bay leaf
- 10g dried porcini mushrooms,
rehydrated then chopped - 1/2 cup frozen peas
- 1 litre chicken stock
- 1/3 cup grated parmesan
METHOD
In a risotto pan, heat
the oil and sauté the
onion for a few minutes until transparent, season with salt and pepper
then add the garlic and
1 minute later add the chicken, thyme, rosemary and tarragon. Fry the chicken for 5 minutes, stirring intermittently.
Add the rice and toast on medium to high heat for a few minutes. Add the wine and simmer until the wine is absorbed. Add the bay leaf, the porcini mushrooms (with the soaking liquid) and the peas and stir whilst adding 2 cups of the stock. Season to taste.
Stir the risotto intermittently to prevent the ingredients catching
on the bottom of the pan and simmer gently for
10 minutes and add
another cup of stock and cook another 5 minutes or until the rice is slightly al dente. The texture should be not too sloppy but not too thick, so if necessary, add a little more stock to adjust the texture. Stir through the parmesan,
cook for a minute longer then serve immediately with a lovely salad.
MATCHING WINE
This soft and appealing wine is incredibly v...
