Chicken, Mushroom & Saffron Risotto
900g/2lbs skinless, boneless chicken breasts, sliced
1 large onion chopped
1 clove of garlic, finely chopped
Handful of exotic mushrooms
Handful of fresh spinach (optional extra)*
500g arborio risotto rice
150ml/5fl oz white wine
1tsp of saffron threads
1.3L/2 pints vegetable or chicken stock
Salt & Pepper
60g/2oz grated Parmesan cheese
Heat the butter in the deep frying pan. Add the chicken, onion and garlic and cook, stirring frequently for 8 minutes, or until golden brown.
Add the rice and mix to coat in the butter. Cook, stirring constantly for 2-3 minutes or until the grains are translucent. Add the wine and cook, stirring constantly for 1-2 minutes until reduced.
Mix the saffron with 4 tbsp of the hot stock. Add the liquid to the rice and cook, stirring constantly until it is absorbed.
Gradually add the remaining hot stock, a ladle at a time. Before your last ladle add the spinach and mushrooms. Stir constantly and add more liquid as the rice absorbs each addition. Cook for 20 minutes or until all the liquid is absorbed and the rice is creamy. Season to taste.
Remove the risotto from the heat, mix well and serve the risotto on warm plates or bowls. Serve immediately with the grated Parmesan sprinkled on top.