The earthy flavour of the mushrooms add a new dimension to a classic
Ingredients
2 chicken breasts, skin removed and sliced
300g button mushrooms (chopped in chunks)
30g dried porcini mushrooms
1 litre organic vegetable stock
1 teaspoon of butter
2 tablespoons extra virgin olive oil
1 large onion , finely chopped
2 cloves garlic , finely chopped
½ head celery , finely chopped
400 g risotto rice (arborio rice)
2 wineglasses dry white wine
pinch of salt
pinch of black pepper
extra chunk of butter
Method
Step 1
Boil the kettle, add your porcini mushrooms to a bowl, cover with boiling water and set aside.
In a small pan, heat the stock.
Get out your non-stick fry pan. Heat the olive oil and butter, add the onions, garlic and celery, and fry over a low heat for 15 minutes until transparent. In the last five minutes and in your button mushrooms and chicken breasts (leave out the chicken for vegetarians).
When the vegetables have softened, add the rice and turn up the temperature.
Step 2
When the rice begins to fry keep stirring it. After a minute it will look slightly transparent. Add the white wine, while continuously stirring.
Step 3
Once the wine has cooked into the rice, add a ladle of hot stock and a pinch of salt. Add in your porcini mushrooms and a little of the water, watch out for any grit in the bottom of the bowl.
Turn down the heat to a low simmer. Keep adding ladles of stock, while stirring and the rice becomes creamy (allow each ladle of stock to be absorbed before adding the next)
After 15 minutes the rice should be almost cooked, so taste it to make sure.
Step 4
Remove from the heat and add the extra butter. Place a lid on the pan and allow to sit for 2 minutes.
Serve the finished risotto with a squeeze of lemon and enjoy.