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Chicken, white wine and mushroom risotto


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Rate this recipe 3.4/5 (136 Votes)


  • 2 tbsp rapeseed oil
  • 25g butter
  • 1 onion
  • 175g arborio rice
  • 1/2 pint of white wine
  • 175g chicken breast pieces
  • For the stock:
  • 3/4 pint of boiling water
  • pinch of salt
  • 35g of porcini mushrooms
  • 100g of chestnut mushrooms
  • 25g Parmesan
  • 1tsp of dried Dill
  • Salt and black pepper


servings 2
Level of difficulty Average
Preparation time 40mins
Cooking time 30mins
Cost Expensive


Step 1

Place the mushrooms into a measuring jug and pour over the boiling water and add the salt. Place a plate over the jug to keep the heat in. Leave for the the mushrooms to infuse the water for at least 20 mins.

Step 2

Cook the onions in the oil and half the butter in a large frying pan over a medium heat until soft.

Step 3

Add the rice stirring constantly until it is coated with the oil and has become translucent in appearance. This will take up to 5-7 minutes depending on which rice you use

Step 4

Turn up the heat and pour in half the wine. The alcohol will burn off a bit at first Keep stirring until the rice absorbs the wine. Then add a ladleful of the mushroom stock and stir until absorbed.Stir in the Dill.

Step 5

Stir in the chicken and scoop out the mushrooms from the stock mixture and stir them in too. Season.

Step 6

Alternate a ladleful of wine and of stock making sure each is absorbed before you add more and ensuring the rice doesn't burn dry. The risotto should be creamy. Traditionally the rice will be al dente but i like it cooked a little longer than this.

Step 7

Remove from the heat and stir in the rest of the butter and optionally the parmesan (or you could serve it separately to be added to taste).


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