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Porcini Mushroom Risotto with Herby Grilled Chicken

September 8, 2012

This is a delicious dinner and takes very little time to make.

Ingredients to serve 4
20g dried porcini mushrooms
300ml boiling water
Olive oil
1 onion, finely chopped
1 garlic clove, crushed
200g fresh mushrooms, finely chopped
1 wine glass arborio rice
1 wine glass white wine
500ml chicken stock
Salt and pepper
Fresh parsley, finely chopped
500g chicken fillets, thinly sliced and cut into small pieces
3 handfuls mixed herbs, finely chopped

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Soak the porcini mushrooms in the 300ml boiling water. Set to one side.

Place the chicken fillets in a bowl and add in the herbs, salt and pepper. Sprinkle with olive oil and rub well. Set aside.

Place a large pan over a medium heat.
Add 2tbsp olive oil, the onion and garlic and cook gently until soft.
Add the chopped mushrooms and the rice.
Make sure the rice is coated with oil and then add the glass is wine.
Cook until almost dry.
Remove the porcini mushrooms from the water, reserving the water, chop and add to the rice.
Add the reserved mushroom water a small amount at a time, reducing until it has almost all gone each time.
Add the chicken stock in the same way until the rice is cooked and all the stock has been absorbed.
Season well.

Cover, turn off the heat and set aside.

Meanwhile, heat another pan over a high heat and add the chicken.
Cook until golden and cooked through.

Stir the chopped parsley through the risotto.
Place the risotto onto serving plates and top with the chicken.

Serve immediately with grated Parmesan.

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