Chicken and Mushroom Risotto

Cast of characters

• 1/4 cup olive oil
• 2 cups arborio rice
• 1/4 cup verjuice
• 6 cups chicken stock
• 3 tablespoons butter
• 2 cloves garlic crushed
• 1 brown onion diced
• 1/2 teaspoon chilli flakes - I couldn't find the ones I thought I bought so I left them out
• 200g chicken breast diced - I used a whole chicken breast so it was probably a bit more than 200g
• 200g button mushrooms sliced
• 100g swiss brown mushrooms sliced
• 1/3 cup grated parmesan cheese
• chopped continental parsley for garnish

Step 1
Heat 2 tablespoons olive oil in a large saucepan over high heat. Add arborio rice and cook for 1 - 2 minutes stirring continuously. Add verjuice, cook stirring continuously until liquid is absorbed. Stir in stock 1/2 a cup at a time, stirring until liquid has been absorbed between each addition. Remove from heat.

Step 2
Heat butter and remaining oil in a medium frying pan over high heat. Add garlic, onion and chilli flakes and saute until onion is transparent.

Step 3
Add chicken and fry for 3 - 4 minutes. Add mushrooms and cook for 4 - 5 minutes stirring occasionally until  the mushrooms are soft.

Step 4
Transfer chicken mixture and parmesan cheese to rice and mix well to combine. Season with salt and pepper to taste.

Step 5
To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.

Review
This was much easier to make than I thought it would be, the stirring got a bit tedious but I will make it again. Dennis loved it.