Chicken and Mushroom Risotto 0

Serves 2 – very big bowls + some for lunch tomorrow

Ingredients

1 medium white onion

2 large cloves garlic

500g Arborio Rice

Abouuuut 20 medium sized mushrooms – any type is fine

2 chicken breasts – skin removed – cut into (approx) 1cm cubes

Abouuuuut 1.5 litres chicken stock – no time? use a cube

a dash of soy sauce

20000000kg parmesan if you don’t care about gaining 10 kilos after the meal

Method

PREP THE CHOOK: Crush 1 clove of garlic and chuck it into  a large oven proof dish with the dash of soy. Throw in the chicken breast cubes – throw into oven at about 180 deg cel. (everyone’s oven is different) for about 15 mins (until chicken tender) – keep to the side

PREP THE SHROOMS: Slice shrooms and toss in a pan with 1/2 teaspoon olive oil until soft – 8 mins?? – keep to the side

PREP THE RISOTTO BASE: Crush the other clove of garlic and finely chop the onion – sweat with a dash of olive oil until onion becomes transparent. Once transparent add the 500g rice and sweat until rice becomes almost transparent – at the point that it does add a ladle / 250ml chicken stock……when it appears that the rice has absorbed a good amount of this liquid – add another ladle……repeat this until the rice is done (taste it to tell!!!!). At the last minute toss in the shrooms and chicken – basically to heat them as they are already cooked!

SERVE – EAT – CRY! (As per above – if you don’t care about calories, chuck in as much parmesan as you like and stir to melt in- this is yumarumba!…..it’s perfectly delicious without the cheese too! Serve with a Rocket salad dressed with Balsamic.)