Chicken & Mushroom Risotto

Method

1. 1Place your stock in a pot and simmer over low heat.
2. 2In a large pan, heat 1 tbsp olive oil and add chicken. Cook chicken for 5 mins until you have browned. Take off and set aside, will further cook in risotto.
3. 3Back in your pan heat 1 tbsp. olive oil and sauté onion for 5 mins, then add leek and cook a further 3 mins on low heat. Don’t let this burn as you want them nice and translucent.
4. 4Now add rice, stirring to incorporate the onion and leek.
5. 5Now add the white wine, med heat. Stirring, the rice will absorb the wine, approx. 3 mins.
6. 6Now add a ladle of the stock, stirring. The rice will absorb, add another ladle.
7. 7After this add half the chopped mushrooms. Stirring with another ladle of stock.
8. 8When liquid has absorbed, add crushed garlic, stirring with another ladle of stock.
9. 9Season with S & P to taste, add oregano and stir in another ladle of stock.
10. 10Add remaining mushrooms, another ladle of stock.
11. 11At this stage, should have been cooking around 20 mins. Add chicken back to pan and incorporate with parsley.
12. 12Bite one of the rice and see how soft or hard, this will determine how much longer to cook. Keep adding more stock if needs more cooking.
13. 13Once rice is to your satisfaction, add a sliver of butter and parmesan cheese, mixing all together.
14. 14Serve immediately.