I actually can’t believe I don’t already have a recipe for this on my Blog. Such a classic and one of my favourite dishes. I went IN on the wild dried mushrooms which affects the flavour quite a lot, I would say if you haven’t had them before maybe don’t use quite as much as I have and use fresh Mushrooms as they have quite a strong flavour (Kieran wouldn’t eat it, but he IS a fussy git.)
So for 2-3 portions you will need:
- 2 Chicken Breasts sliced
- 175g Risotto Rice
- 2 Shallots diced
- 600g Chicken Stock
- 100ml White Wine
- 100g Chestnut Mushrooms sliced
- 50g dried Mushrooms plus 200ml boiling water to soak
- 1 tsp Lazy Garlic
- 100g Philadelphia Light
- 30g Parmesan grated
- 2 tsp Butter
- Salt and Pepper
First soak the dried Mushrooms in the Boiling water and make up the Chicken Stock.
Fry the Chicken off in a large pan with Salt and Pepper, once sealed remove from the pan and set to one side.
In the same pan, sweat the Shallots and Garlic for a few minutes.
Add the sliced Mushrooms and fry for a few minutes.
Drain the dried Mushrooms adding the Mushroom stock to the Chicken Stock.
Add the soaked Mushrooms to the pan along with the Risotto rice and fry for 2-3 minutes.
Next add the White wine and reduce it right down before starting to add the Chicken and Mushroom stock gradually. You want to add around a ladle full at a time and keep stirring it.
After around 10 minutes add the sealed Chicken to the Risotto, then for another 10 minutes keep simmering, adding the stock and stirring often till the Rice is cooked, you want it to still have a bite to it and not be too soft!
Turn off the heat and stir in the Philadelphia, Butter, half of the Parmesan and some fresh chopped Parsley.
Top with Parsley and Parmesan and thats it!
Hope you enjoy.