Prep time: 15 min
Cook time: 60 min
Ingredients: 10 g dried porcini mushrooms; 250 ml just-boiled water; 1 medium onion, (finely chopped); 250 g closed-cup mushrooms, (sliced); 2 garlic cloves, (very thinly sliced); oil, (for spraying or brushing); 3 small boneless, skinless chicken breasts (about 450g total weight), (cut into roughly 2cm chunks); 200 g Arborio (risotto) rice; 100 ml Madeira or extra stock; 350 ml hot chicken stock ((made with 1 chicken cube)); 50 g Parmesan or Grana Padano cheese, (finely grated); flaked sea salt; ground black pepper; fresh flat-leaf parsley, (roughly chopped, to garnish (optional)); large mixed salad, (to serve)

By: Justine Pattison

https://justinepattison.com/

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This full flavoured risotto is quick to assemble and can be left to cook in the oven, so you don't need to stand stirring it for ages. The dried mushrooms give it a rich, luxurious taste; you will find them in larger supermarkets. Serve this dish with a large mixed salad.

Course Main Course

Prep Time 15

Cook Time 1

Servings

Calories 420

Ingredients

10 g dried porcini mushrooms
250 ml just-boiled water
1 medium onion, finely chopped
250 g closed-cup mushrooms, sliced
2 garlic cloves, very thinly sliced
oil, for spraying or brushing
3 small boneless, skinless chicken breasts (about 450g total weight), cut into roughly 2cm chunks
200 g Arborio (risotto) rice
100 ml Madeira or extra stock
350 ml hot chicken stock (made with 1 chicken cube)
50 g Parmesan or Grana Padano cheese, finely grated
flaked sea salt
ground black pepper
fresh flat-leaf parsley, roughly chopped, to garnish (optional)
large mixed salad, to serve

Instructions

Preheat the oven to 200℃/180℃/Gas 6. Put the dried mushrooms in a measuring jug and add the water. Leave to stand for about 20 minutes.
Meanwhile, put the onion, fresh mushrooms and garlic in a 3 litre shallow ovenproof dish – a lasagne dish is ideal. Spray or brush with oil and season with salt and plenty of black pepper. Cook in the oven for 15 minutes until softened.
Strain and roughly chop the dried mushrooms, reserving the soaking water. Take the baking dish out of the oven and add the chicken, rich, Madeira or stock, soaked chopped mushrooms and their liquor. pour over the chicken stock, stir well and cover the dish tightly with foil. Return to the oven for 30 minutes.
Take the dish out of the oven, remove the foil and stir. Cover and return to the oven for a further 10 minutes, or until most of the liquid has been absorbed and the rice is tender. Remove the foil once more, stir in the grated cheese and adjust the seasoning to taste. Scatter with the chopped parsley if you like. Serve with a large mixed salad.

Notes

Cook’s Tip: If you notice a little grit at the bottom of your mushroom soaking water, simply strain the liquid through a fine muslin or brand new kitchen cloth before using.