Chicken Risotto

Chicken Risotto

Serves 4
Ingredients
1 oz (25 g) butter
1 onion, peeled and chopped
1 clove of garlic, peeled and finely chopped
6 oz (150 g) chicken, cut into pieces
8 oz (225 g) Arborio rice
POULTRY

2 oz (50 g) mushrooms
1 pint (600 ml)) chicken stock


Heat the butter in a large saucepan and fry the chicken
pieces for 5 minutes. Remove from the pan and put in a
bowl. Fry the onion and garlic for 3 to 4 minutes. Put
the rice in a sieve and wash under cold water to remove
the starch. Then add the rice to the onions and fry gently
for a couple more minutes. Heat the stock, then add a
third of it to the saucepan. After the stock has been
absorbed by the rice add the rest of the stock and simmer
until the rice is cooked. When the rice is cooked add the
chicken and mushrooms and cook for a few minutes to
heat them through.