- 2 Red Tractor chicken breasts, chopped roughly into small pieces
- 15g dried porcini mushrooms
- 1 litre hot chicken stock
- 25g butter
- 1 medium onion, very finely chopped
- 300g Carnaroli or risotto rice
- 100ml dry white wine
- 200g fresh mushrooms cleaned and sliced (can be button but the dark flat mushrooms give a deeper flavour)
- a little salt and lots of freshly ground black pepper
- 25g flat leaved parsley, chopped
- shavings of parmesan cheese
- Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes. Pop the stock in a pan and keep it at simmering point.
- Melt the butter in a large pan on a medium heat and add the onion and cook gently for 3-4 minutes, until softened.
- Add the chicken and cook gently until the pieces are turning lightly golden brown for 4-5 minutes. Add the rice and stir for a minute or so to coat it in the chicken-flavoured butter. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
- Meanwhile, drain the porcini and squeeze out any excess liquid. Add the porcini to the rice, along with the fresh mushrooms and stir well. Add the hot stock a ladleful at a time, stirring well between each addition ensuring all the liquid has been absorbed.
- Add the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
- When the rice is tender and the risotto is thick and creamy remove from the heat and leave to rest for about 30 seconds.
To serve: Garnish with the parsley and some shavings of parmesan cheese.