Chicken Risotto

Ingredients

Measurement units: Metric Metric (strict) Imperial (British) Imperial (USA) Imperial (Australia) Custom...

• 165g cold leftover chicken (55g per person)
• 20g dried wild mushrooms
• 25g shallot(1)
• 60g celery (1 stick)
• 165g Arborio rice (55g per person)
• 800ml chicken stock
• 1 tablespoon crème fraîche
• 40g unsalted butter
• 100ml white wine

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

Method

1. Peel the shallot and chop it with the celery into fine cubes. Flake the chicken meat and open the packet of dried wild mushrooms.
2. Put the dried mushrooms into a bowl and soak them in enough hot water to cover them.
3. In a saucepan heat the butter until it is foaming then tip in the shallot and rice. Give it a good stir for about 2 minutes until the shallot begins to take on a little colour.
4. Pour in the white wine and give it a good stir until all of the wine has been absorbed.
5. Drain the mushrooms and pour in the liquid with in a ladle of the stock. Give it a good stir and keep stirring it at regular intervals until almost all of the stock has been absorbed. Then pour in another ladle of stock.
6. Keep repeating the process of adding stock and stirring it at regular intervals until the stock has been absorbed.
7. Just before you are about to put in the last of the stock, put about 10g of the butter into a frying pan over a medium heat.
8. Put the mushrooms into the frying pan and fry them for 2 minutes.
9. Once the last of the stock has been absorbed, fold the mushrooms and the rest of the ingredients into the risotto and season it with salt & pepper. The risotto should have a loose feel to it, if it is too stiff, add a small amount of extra stock.
10. Once all the ingredients are hot, it is ready to serve. We served it with parmesan shavings, rocket leaves and a drizzle of olive oil.

Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, for up to 2 days.

Notes