Roast chicken and Porcini Risotto

Submitted By:
CreativeCooks


No. of Servings:
4 Preparation time:
10min(s) Course:
Main Cooking time:
40min(s) Cooking Instructions:
Bring chicken stock to the boil. Add the porcini mushrooms and remove from heat to allow them to soak for 10 minutes.

Whilst the mushrooms are soaking, heat olive oil in a heavy-based pan over a medium heat. Add the shallots and garlic and sweat for 8-10 minutes. Then add the rice and stir until it is well coated in the oil.

Now strain the soaked mushrooms, retaining the stock.

Reduce the heat in the pan to low, add ½ of the retained chicken stock, the pouch of the Chianti and Porcini Reduction and heat to simmering point.

Allow the rice to cook until the liquid is almost completely absorbed then add the rest of the chicken stock. Cook for a further 2-3 minutes. Stir through the soaked Porcini mushrooms and continue cooking until the rice is almost cooked.

Stir in the sliced chicken breasts and the spinach until heated through.

Add the grated parmesan cheese, butter and lemon juice. Season with sea salt and freshly ground black pepper to taste.

To serve
Spoon the risotto into 4 shallow warm bowls, then top with some shaved parmesan cheese, a splash of extra virgin olive oil and some black
pepper.