Chicken and Mushroom Risotto

Serving size: Serves 4-6

INGREDIENTS

·         50g butter

·         1L chicken stock, warmed

·         ½ cup (125ml) white wine

·         ½ Bunch Shallots

·         ½ bunch chives

·         3 cloves garlic

·         400g chopped mixed mushrooms

·         2 Chicken Breasts, cut into thin strips

·         Parmesan

·         Cooking Cream

·         2 cups (400g) Calasparra or Arborio rice

·         Sea salt and pepper

METHOD

1.       Using a lge saucepan, heat butter over a medium heat. Cook shallots until soft, add garlic and cook for a further 2 minutes.

2.       Add chicken strips and brown

3.       Increase the heat to medium-high; add rice to pan, stirring continuously until rice is coated in butter. Pour over wine, stirring continuously until absorbed by rice.

4.       Continue adding ladlefuls of stock to the rice.

5.       When only one ladleful of stock remains, add the mushrooms

6.       Mix in last ladle until well combined, add chives, salt & pepper, 1 cup parmesan and ½ cup cooking cream. Cover with the lid and stand 5 minutes before serving.

Spoon into large bowls and top with extra parmesan if desired.