Chicken & Vegetable Rissotto

Chicken & Vegetable Rissotto

2 or 3 large chicken thigh fillets diced.
1 tablespoon oil.
1 tablespoon butter.
2 rashers bacon.
1 stick leek.
1 stick celery.
1 clove garlic.
1 onion.
1 carrot.
1 cup white wine.
2 cups ARBORIO rice.
2 large stock cubes.
5 cups hot water.
8 mushrooms.
1 tablespoon parsley.
2 tablespoons grated parmesan.


Finely chop vegetables and bacon.
Heat oil and butter in 6lt Casserole , sweat the vegetables, add bacon and chicken and fry it well, then add rice and gently brown everything for about one minute and add wine (don’t be afraid to add the wine as the rice is very dry and thirsty).

When the wine has evaporated start adding the hot water with the stock cubes.
Put the chopped mushrooms over the top and give a good stir.
Put lid on vent open and when steam is released turn heat down and cook for about 15 minutes.

Check the rice is cooked al’dente, check the seasoning otherwise add more water or salt.
Add a nice knob of butter and turn heat off leaving for another few minutes add parmesan cheese and mix in well, sprinkle with chopped parsley.

NOTE: For a good risotto use good quality rice.

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