By Hollie Harris
10g dried porcini mushrooms
1 tablespoon olive oil
500g Coles RSPCA Approved chicken thighs, trimmed, cut into 3 cm pieces
60g butter, chopped
200g button mushrooms, halved
200g brown cup mushrooms, halved
1 teaspoon thyme leaves
5 cups (1.25L) salt-reduced chicken stock
1 leek, halved, thinly sliced
1 garlic clove, crushed
1 1/2 cups (330g) Arborio rice
1/2 cup (125ml) white wine
1/2 cup (40g) finely grated parmesan
Small thyme sprigs, extra to serve
Shaved parmesan, extra, to serve
Crusty bread, to serve
Soak porcini mushrooms in 1/2 cup (125ml) warm water for 15 mins. Drain, reserving soaking liquid. Finely chop mushrooms.
Heat 2 teaspoons oil in a large heavy based saucepan over medium heat. Add chicken and cook for 5 mins or until browned. Transfer to a plate. Melt half the butter in the same pan. Add button mushrooms, cup mushrooms and thyme. Cook, stirring, for 5-7 mins or until browned and caramelised. Transfer to a plate.
Combine stock, reserved soaking liquid and porcini mushroom in a medium saucepan over low heat. Add the remaining oil and butter to the heavy based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until softened. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add in wine and cook, stirring until almost absorbed. Add the chicken to the pan along with 1/2 cup of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. Cook for 20 mins or until rice is tender yet firm to the bite and risotto is creamy.
Remove from heat. Add parmesan and stir to combine. Season with salt and pepper. Serve risotto topped with extra thyme leaves, shaved parmesan and crusty bread.