mushroomrisottoRisotto is a north Italian rice dish cooked in stock to a creamy consistency. It is much easier to make than you might think. All you need is the correct rice and a bit of patience!




2 Serves

Chicken stock, divided

2 cups

Oil, divided

2 t

Chicken breast, thinly sliced


Portobello mushrooms, thinly sliced

1½ cups

White mushrooms, thinly sliced

1½ cups

Onion, diced


Arborio rice

½ cup

White wine

2 T

Sea salt

To taste

Freshly ground black pepper

To taste

Margarine or butter

1 T

Parmesan cheese, grated

1 T



  1. In a saucepan, warm the chicken stock over low heat.
  2. Warm one teaspoon of oil in a large fry pan or wok over medium-high heat. Brown the chicken, and set aside.
  3. Add the mushrooms to the pan, and cook for three-five minutes until soft. Remove mushrooms and their liquid, and set aside.
  4. Add one teaspoon of oil to the fry pan or wok, and stir in the diced onion. Cook for one minute.
  5. Add Arborio rice and stir to coat with oil. Leave to cook for two minutes or until the rice has taken on a pale, golden colour.
  6. Pour in wine, stirring constantly until the wine is fully absorbed.
  7. Add ½ cup of chicken stock to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and until the rice is soft but with a slight bite (al dente), about 15 minutes.
  8. Remove from heat, and stir in the chicken, mushrooms with their liquid, margarine or butter, and parmesan cheese.
  9. Season with salt and pepper to taste.



Add a cup of frozen peas near the end to give the dish some more colour.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre