Chicken Mushroom Risotto Yum!

As Melbourne’s weather begins to cool, my meals naturally shift toward something warmer and more comforting. For me, risotto is the ultimate comfort food, it nourishes both your body and your soul. I was frothing over this dish! Mmmm I just knew it was going to be soooo good. The level of umami with the mushrooms, truffle oil, Parmesan, and MSG — chefs kiss.

Chicken Mushroom Risotto Recipe

Serves 2 - 3

Ingredients

• 1 cup arborio rice

• 3-4 cups water

• 2 Massel chicken stock cubes

• 1 brown onion, finely diced

• 3 cloves garlic, minced

• 8 portobello mushrooms, sliced

• 1 chicken breast, diced

• Extra virgin olive oil

• Thyme, fresh or dried

• Parmesan, as much as you can be bothered to grate (Goats cheese would also be yum!)

• Cream, a couple of tablespoons and/or butter (optional)

• MSG (optional)

• Truffle oil (optional)

• Black pepper

Directions

1. Add the water and stock cubes to saucepan and bring to the boil. Reduce heat and keep warm.

2. In a large frying pan over medium heat, add a good drizzle of extra virgin olive oil. Sauté the mushrooms, onion, and garlic until soft.

3. Add the rice to the frying pan, with extra oil if required, and toast for a couple of minutes, ensuring the grains are coated in oil and starting to become translucent.

4. Add the thyme and warm stock, one ladle at a time, stirring slowly until almost fully absorbed before adding the next ladle. Continue until one ladle of stock remains, then add the final ladle of stock along with the chicken. Season with a sprinkle of MSG for some extra umami.

5. When the rice is al dente and the chicken is cooked, remove from heat and stir through Parmesan and cream and/or butter.

6. Serve with a drizzle of truffle oil, extra Parmesan, and cracked black pepper.

Tips

• Some people prefer to cook the chicken at the start, set it aside, and add it back at the end.

• If you can’t be bothered spending time stirring the risotto, it can also be baked. Pre-heat oven to 180oC. Follow steps 1-3, then, using an ovenproof frying pan or casserole dish, add the thyme, stock, chicken, and MSG. Bring to a simmer, then cover with double foil and bake for 25 minutes. Remove from oven and follow step 5.

• I store Parmesan in the freezer to keep it fresh for months (apologies to Italians if this is blasphemous).

• Leftover risotto can be shaped into balls, filled with cheese, then coated in flour, dipped in egg wash, and covered in breadcrumbs before being fried to create delicious arancini balls.

Basic Risotto Ratios

• ~½ cup rice per person

• 3 to 4 cups of stock for every 1 cup of rice e.g.:

  • 2 serves = 1 cup rice + 3 to 4 cups stock (750mL - 1 litre)

  • 4 serves = 2 cups rice + 6 to 8 cups of stock (1.5 - 2 litres)