From Supper Club Guest KirstieG!

Right, here are the ingredients and the method, i will send you a photo in a little while :) Hope that's OK x x

So Saturday means takeaway - usually - but not tonight. Si decided he wanted something with mushrooms and chicken. The Hairy Dieters cook book was delivered yesterday so out it came and the following recipe has been followed (not to the letter - doesnt everyone put their own spin on these things?)

Ingredients - serves 4

10g dried mushrooms (i didn't use these I used Oyster mushrooms instead)
1 litre of just boiled water
1 chicken stock cube
2 boneless chicen breasts
1 tbsp olive oil
150g small chestnut mushrooms - sliced
1 onion finely chopped
2 galic cloves peeled and crushed
150g risotto rice (arborio)
25g parmesan cheese finely grated
2 tbsp half fat creme fraiche
sea salt
pepper


Method :)
100 m of just
1 - Put the dried mushrooms in a small heat proof bowl and pour over 100 m of boiled water. Pour the rest of the water into a medium saucepan and stir in the stock cube until dissolved/ leave the mushrooms to soak

2 - Put the chicken breasts in the chicken stock. Place over a medium heat and bring to a gentle simmer, then cook for 10 minutes turning half way through. Te liquid should simmer gently and not boil. Lift the chicken breasts out of the stock with tongs and put them on a board to cool a little.

3 - Place a non stick saucepan on the hob over a medium heat and ass the oil. Fry the chestnut mushroom for 3 minutes until lightly browned, stirring constantly. Add the onion and garlic and cook with the mushroom for 3 minutes until pale brown, stirring. Stir in the rice and cook for a minute with the vegetables, stirring constantly, until the grains are translucent.

4 - Reduce the heat to medium-low, add a large ladleful of the hot stock to the pan and stir well. As soon as it is absorbed, add another ladleful. Continue gradually adding the stock until it has all been used and the rice is looking swollen and creamy but isnt quite tender. this will take 25 minutes and you need you need to keep stirring.


5 - Just before the rice is ready, drain the mushrooms through a fine sieve reserving the soaking liquid. Roughly chop the mushrooms and add them to the pan with the rice. Stir in the mushrooms soaking water and cook for a couple of minutes while you prepare the chicken. The risotto should look fairly saucy at this time, so if yours is thick, stir in some extra water.

6 - Cut the chicken into strips and stir into the rice. Add the Parmesan and heat for 2-3 minutes then remove from the heat and check the seasoning. Stir in the creme fraiche, cover with a lid and the leave the risotto to rest for 3-4 minutes before serving


We served it with lashings of parmesan and garlic tear and share bread :) And lots of Pinot Grigio :)