Mushroom Risotto

Serves 4

Ingredients

Olive oil
1 Onion
2 Cloves of garlic
300g of risotto rice
1 glass of white wine
1 litre of chicken or vegetable stock
20g Dried Porcini Mushrooms
200g Chestnut Mushrooms
50g Parmesan cheese
2 Large knobs of butter
Handful of Parsley
8 Chicken Thighs (Optional)
Salt
Pepper

Method

1. Pre heat the oven to 180 degrees
2. If using chicken thighs season with salt and pepper and place into a roasting dish with a sprinkling of olive oil and roast for 45 minutes
3. Place the dried mushrooms in a bowl and cover with boiled water. Leave to soak whilst you start making the risotto
4. To make the risotto finely dice the onion and garlic
5. Heat some olive oil in a pan, add the onion and and cook until soft (not brown)
6. Crush the garlic into the pan and cook for a further 2 minutes
7. Add the risotto rice and cook for a couple of minutes
8. Take the dried mushrooms out of the water reserving the liquid, roughly chop and add to the rice
9. Add the white wine and cook until absorbed.
10. Add the reserved mushroom water and cook until absorbed
11. Add the stock a ladle full at a time and stir. When the liquid is absorbed add another ladle full of stock. Continue to do this until the risotto rice is cooked and the liquid is absorbed. This will take about 16 – 20 minutes and you should have a thick creamy texture with some bite to the rice.
12. At the same time cook your chestnut mushrooms in a pan with a knob of butter
13. Add your parmesan and butter and stir. Taste and add more if necessary
14. Add the cooked mushrooms and stir into the risotto
15. Taste and add extra salt and pepper if needed
16. Sprinkle with chopped parsley and add the chicken if using these and
17. Serve!