Risotto rice gives this updated classic a deliciously creamy texture.
Serves : 4
Prep time : 15 mins
Cook time : 40 mins
12oz (350g) chicken breast
3oz (75g) butter
1 onion, chopped
1 clove garlic, crushed
6oz (175g) button mushrooms, quartered
11oz (300g) risotto rice
Salt and pepper
2 1/2pt (1.4 litre) hot chicken stock
2 tblsp (30ml) chopped fresh parsley
Step One : Cut the chicken into dice sized chunks. Melt half the butter in a large saucepan, add the onion and garlic and fry gently for 2 minutes.
Step Two : Add the chunks of chicken and the quartered mushrooms and fry together for about 5 minutes.
Step Three : Stir in the risotto rice and season well. Add 1/4pt (150ml) of the chicken stock and stir well. When the liquid has completely absorbed, add more stock, stirring continuously. Add all the stock in this way, letting it evaporate fully before adding more (after 20 minutes, the rice should be soft and swollen).
Step Four : Remove mixture from the heat and stir in the remaining butter and parsley. Season to taste and serve hot.