Chicken & mushroom risotto

• 2 cubesChicken stock cube, in 1.2 litres water
• 1Brown onion
• 2 clovesGarlic, crushed
• 250gChestnut mushrooms, sliced
• 500gChicken thigh fillets
• 50gItalian-style hard cheese, finely grated
• 1 tbspOlive oil
• 40gButter
• 1 tspDried thyme
• 300gRisotto rice
• 15gFresh parsley

Plus salt, pepper and water.

Method

1. 1

   Crumble the stock cubes into 1.2 litres of boiling water in a pan and keep it on the lowest heat. Finely chop the onion, crush the garlic, slice the mushrooms, cut the chicken into bite-sized pieces and finely grate the cheese.

2. 2

   Heat the oil in a large, wide pan over a high heat and fry the chicken for 6 to 7 minutes, until golden and cooked through with no pink in the middle. Lift onto a plate.

3. 3

   Add 15g of the butter and the mushrooms and fry for 5 to 6 minutes, until golden and their juices have cooked away. Lift out with the chicken.

4. 4

   Add another 10g of butter and soften the onion for 5 minutes. Stir in the garlic and thyme for a minute, then the rice for another minute, until the grains turn see-through at the edges.

5. 5

   Add the hot stock a ladle at a time, stirring often and letting each one soak in before adding the next. After 18 to 20 minutes the rice should be tender with a slight bite and the risotto creamy and loose.

6. 6

   Stir in the chicken, mushrooms, the rest of the butter and most of the cheese. Cover and leave for 2 minutes, then season and scatter with chopped parsley and the rest of the cheese.