(Recipe serves 5)
- 20g dried porcini mushrooms
- 1 tsp coconut oil
- 600g chicken, 1 inch diced
- Sprinkle of garlic powder
- 400g mix of mushrooms, sliced (I used chestnut, oyster and shiitake)
- 1 onion, diced
- 5 garlic cloves, chopped
- 375g Arborio rice
- Optional: 125ml white wine
- 1.2 litre gluten-free chicken stock (I used 3 stock cubes to 1.2L water)
- A good pinch of saffron
- 200g frozen peas
- 50g parmesan, grated
- 20g butter
- Sea salt and black pepper (Make sure you taste the risotto before seasoning, parmesan is salty so you may not need to add extra salt!)
- Start by putting the dried porcini mushrooms in a small bowl then put boiling water in so it covers the mushrooms (this will soften the mushrooms as well as create a tasty stock)
- Next, fry the chicken with the garlic powder in a non-stick saucepan in the coconut oil for 5 mins or until cooked. Take the chicken out the pan onto a plate with a slotted spoon and keep warm in the oven. This will go back in the risotto later.
- In the same pan, add the onions and garlic then fry for 5 minutes on a medium-low heat until the onions are soft and translucent. Add some more coconut oil if you need to!
- Now add the mushrooms and cook for a further few minutes. Meanwhile, take your porcini mushrooms out the liquid and roughly chop before adding to the pan. Let this cook for another minute then pour in your rice and let it soak up the juices in the pan.
- If using white wine (which I highly recommend!), then add this to the pan and let it simmer till reduced. Now pour in the porcini mushroom stock, you’ll need to pour in the majority of liquid but not the last bit of the liquid (the last tablespoon or so), this can just be thrown away . Simmer till the mushroom stock has been soaked up then add the saffron strands.
- Next, add the chicken stock one ladle at a time, letting the stock get soaked up by the rice before adding another ladle. Your stock should be simmering at a medium heat. Make sure you stir this regularly to check the rice isn’t sticking to the bottom of the pan – if it is, add more stock.
- Repeat until the rice is nearly cooked (you may need less or more stock! This was just the amount I needed but it differs every time). Now add the peas and continue cooking for another 5 minutes, adding more stock when needed.
- Lastly, once the peas are cooked, add your butter, parmesan and season to taste (remember to taste first- you may not need too much salt!)- then cover the pan for 5 minutes before serving either on its own or with a salad!
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