Risotto con pollo e funghi

I’ve been married for nearly 30 years and my husband has never cooked a family meal. SO… we thought it was time to take the leap and begin cooking classes! Our first combined cooking class was risotto with chicken and mushroom.

Ingredients (serves 4 -6)

1/2 kilo of chicken breast
300g button mushrooms (sliced)
300g other fresh mixed mushrooms (sliced)
1 packet of dried porcini mushrooms
2 cups of alborio rice
1 cup of white wine
1/2 cup of cream (optional)
1L chicken stock (heated)
1 large brown onion (diced)
1 stick of celery (diced)
olive oil for sauteing
grated parmigiano or pecorino (optional)
1 handful of chopped parsley (optional)
salt and pepper
2 chicken stock cubes

Soak the porcini mushrooms in a cup of water for several hours ahead or overnight. Slice the chicken into thin strips and pan fry in batches in a little oil. Remove and set aside. In the same pan, heat 2 tablespoons of oil and saute the chopped mixed mushrooms. Set mushrooms aside. Squeeze out the liquid from the porcini mushrooms, keeping the liquid for later use. Finely chop the porcini mushrooms and set aside.

Heat 4 tablespoon of olive oil in a large pan or wok. Saute the onion and celery until transparent. Add the rice, stiring for two minutes ensuring the rice granules are coated in the oil. Add the white wine (it could be any dry, good wine) cooking off for about a minute, stiring continuously. Add a ladle full of the hot chicken stock, stiring the rice with a wooden spoon. As the rice absorbs the liquid, continue adding more stock, continue this process until all the stock is used. Add the chopped porcini mushroom and reserved porcini liquid to the mixture, gently stiring the entire time. As the rice will not be yet cooked, add warm water to continue the cooking process.

At this point you can crumble in the chicken stock cubes. Toss in the cooked chicken and sliced, cooked mushrooms. Taste and season to preferece. Remove from the heat when the rice is cooked but still has a firm texture. Gently stir through the cream, parsley and grated parmesan or pecorino cheese.


Serve topped with more parmesan and a drizzle of olive oil. Enjoy with the remainder of the bottle of white wine!

It’s true, risotto’s can be tricky if you’ve never attempted one before; but just remember if my husband can do it (a man who once had to call me to ask how to turn on the oven!) then so can you! Good luck and happy cooking!

P.S watch this space- cooking lesson with hubby on an alternative risotto flavour to be attempted this week!

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