SHARE ON SOCIAL MEDIA
300g Arborio rice
500g chicken breast, cut into bite-sized pieces
200g mushrooms, sliced
1 onion, finely chopped
2 cloves of garlic, minced
1.2 litres chicken stock (hot)
150ml dry white wine (optional)
50g grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish
1. Heat your Smart Start frying pan over medium heat and add the olive oil. Sear the chicken pieces until browned and cooked through. Remove and set aside.
2. In the same pan, add a little more oil if needed and sauté the onions and garlic until translucent.
3. Add the rice and cook for a few minutes until translucent around the edges.
4. If using wine, pour it into the pan and stir until mostly evaporated.
5. Gradually add the hot chicken stock, one ladle at a time, stirring frequently until the rice is creamy and cooked to your liking (usually about 20-25 minutes).
6. Stir in the cooked chicken, mushrooms, and grated Parmesan cheese. Season with salt and pepper.
7. Garnish with fresh parsley before serving.
Arborio rice is essential for making a creamy risotto. Be patient and stir frequently to release the rice's starch, which gives risotto its characteristic creaminess. Keep your chicken stock hot on a separate burner or in a microwave to add it warm to the risotto. Cold stock can slow down the cooking process.
While wine is optional, it adds depth of flavor. Use a dry white wine like Chardonnay or Sauvignon Blanc.