You can’t beat a good risotto in my book- this one is a particular favourite and my kids love it just as much as I do!
It really is best served just as it’s done but I have made it earlier in the day and reheated it at dinner time- you may need to add some more water to it if you’re doing that.
2 small onions
1 or 2 leeks (just the white part)
3-4 cloves of garlic
500-600g of mushrooms (I’m using a combination of white mushrooms and chestnut mushrooms)
350g risotto (arborio) rice
1 glass of white wine
1 litre of chicken stock
2 chicken breasts
Salt & pepper
40g Parmesan or similar hard cheese
1-2 tablespoons of fresh parsley or 1-2 teaspoons of dried parsley
Finely dice the onions, finely chop the garlic. Cut the white section of the leeks into two length ways then slice thinly.
Heat a tablespoon of oil in a large pan
Add the onions, garlic and leek and cook on a low heat for around 10mins stirring occasionally
Meanwhile- wash and thickly slice the mushrooms
Add the mushrooms to the pan and cook through (5-8mins)
Add the rice and cook for a couple of mins, stirring throughout
Add the white wine and stir constantly until it’s all been absorbed
Begin to add the stock- one ladle full at a time, stirring pretty much non-stop as you do. Keep going until the rice becomes tender enough for your liking. You might not use all the stock and you might need a touch more (just add water if you do)
While the stock is being added quickly cut the chicken into bite size pieces and add to a separate pan (after heating a drizzle of oil first)- season with a little salt and pepper then cook right through for around 10mins.
Add the cooked chicken to the main pan whenever it’s ready and stir through
Finely chop some parsley and add that too.