Italian Rice Recipes - Chicken and Mushroom Risotto (Risotto al Pollo e Funghi) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 225 g/8 oz mushrooms, sliced

• 225 g/8 oz/1 cup arborio rice

• 225 g/8 oz/2 cups cooked chicken, chopped

• 60 ml/4 tbsp dry white wine

• 450 ml/2 cups hot chicken stock

• 2.5 ml/1/2 tsp saffron powder

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped fresh basil

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Method:

1. Heat the butter and oil and fry (sauté) the onion and garlic for 5 minutes.

2. Add the mushrooms and continue cooking for 5 minutes. Stir in the rice and chicken and continue cooking for 3 minutes, stirring constantly.

3. Add the wine and continue to cook for 2 minutes more. Gradually stir in the stock a ladleful at a time, stirring until absorbed before adding more.

4. Dissolve the saffron in a little of the stock and add to the pan. Season with salt and pepper.

5. This will take about 20 minutes until the rice is tender and the liquid has been absorbed.

6. Remove from the heat and stir in the chopped basil and transfer to a warmed serving dish.