- 60g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 thyme sprigs, leaves picked
- 250g pack chestnut mushrooms, sliced
- 300g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1½ l hot chicken stock
- 200g cooked chicken, chopped into chunks
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 50g grated Parmesan, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- small pack parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.