Baked Chicken and Porcini Risotto
Over a year ago
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Ingredients
- 25g / 7/8 oz dried porcini mushrooms
- 180 ml / 6 fl oz boiling water
- 4 x 125 g 4oz chicken thigh fillets trimmed and chopped
- 400g / 14oz arborio (risotto) rice
- 1 litre/ 1 ¾ pt chicken stock
- 2 tsps thyme leaves
- 1 clove garlic peeled and Crushed garlic
- 50g 1 ¾ oz butter chopped
- 80g / 3 oz finely grated parmesan
- sea salt and cracked black pepper
Accompaniment
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Method
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1
1. Preheat the oven to 200C fan/220C/gas 7. Place the mushrooms in a bowl and cover with the boiling water. Allow to stand for 5 minutes.
2. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a 3 litre. 5 1/2 pt capacity ovenproof dish with the mushroom soaking water, chicken, rice, stock, thyme and garlic. Stir to combine, cover tightly with aluminium foil and bake for 30-40 minutes.
3. Remove from the oven, add the butter, parmesan, salt and pepper and stir for 3-4 mintues or until the risotto thickens.
4. Divide among bowls and top with parmesan to serve.
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