Creamy Chicken and Mushroom Risotto

Ingredients

• 180g Raw chicken breast
• 150g White rice, long grain, raw
• 100g Crimini mushroom
• 100g Shiitake mushroom
• 60g Raw white onions
• 10g Garlic, raw
• 30g Grated parmesan cheese
• 15g Unsalted butter

Method

1. 1Dice the raw chicken breast into 1-inch cubes. Season lightly with salt and pepper.
2. 2Dice the mushrooms (both crimini and shiitake) into bite-sized pieces, roughly 1/2-inch cubes. Dice the white onion finely.
3. 3Mince the garlic clove. Set all prepped ingredients aside.
4. 4In a large, heavy-bottomed pan or shallow pot, heat 1 teaspoon of olive oil (or cooking spray) over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until mostly cooked through and lightly browned. Transfer to a plate and set aside.
5. 5In the same pan, add the remaining 1 teaspoon of oil. Add the diced onion and sauté for 2-3 minutes until softened and translucent, stirring occasionally.
6. 6Add the minced garlic and stir for 30 seconds until fragrant.
7. 7Add the diced mushrooms to the pan and sauté for 4-5 minutes, stirring occasionally, until they begin to release their moisture and start to brown slightly. Season lightly with salt and pepper.
8. 8Add the rice to the pan and stir constantly for 1-2 minutes to lightly toast the grains. This helps develop the risotto's texture.
9. 9Pour in 450ml (1.9 cups) of warm chicken stock or water, stirring well to combine. Bring to a gentle simmer.
10. 10Add the cooked chicken back to the pan, stirring to distribute evenly.
11. 11Reduce heat to medium and simmer uncovered for 15-18 minutes, stirring frequently (every 2-3 minutes) to prevent sticking and encourage the rice to release its starches. The rice is ready when it's creamy, tender, and still has a slight firmness to the center of each grain.
12. 12If the risotto becomes too thick before the rice is tender, add warm stock or water a little at a time (about 50ml/3 tablespoons), stirring constantly.
13. 13Once the rice is cooked through, remove from heat. Stir in the butter and grated parmesan cheese, mixing vigorously for 30 seconds until the cheese melts and the risotto becomes creamy and cohesive.
14. 14Taste and adjust seasoning with salt and pepper as needed. The consistency should be creamy but not soupy—it should flow slightly when plated.
15. 15Serve immediately in a bowl, garnishing with an extra pinch of parmesan cheese if desired.