Chicken and Mushroom Risotto

Warm the Stock

Pour the chicken stock into a small saucepan and keep it over low heat throughout cooking. Adding warm stock to the rice is key — cold stock will slow down cooking and affect the final texture.

Sear the Chicken

Heat the olive oil in a large, wide pan over medium-high heat. Season the diced chicken with salt and pepper, then add it to the pan in a single layer. Cook for 4–5 minutes, turning once, until golden on the outside and just cooked through. Remove and set aside — it will finish cooking when added back later.

Sauté the Aromatics and Mushrooms

Reduce the heat to medium. In the same pan, add the onion and cook for 2–3 minutes until softened and translucent. Add the mushrooms and cook for a further 3–4 minutes, stirring occasionally, until they release their moisture and turn golden at the edges.

Toast the Rice

Add the arborio rice to the pan and stir well to coat it in the oil and juices. Cook for 1–2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step builds a nutty base flavor and helps the rice hold its texture.

Add the Stock Gradually

Add the warm stock one ladle at a time (roughly 100–120 ml per addition), stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue this process over medium-low heat for about 18–20 minutes, until the rice is al dente — tender with just a slight bite — and the mixture is loose and creamy.

Finish and Serve

Return the seared chicken to the pan and stir to combine, letting it warm through for 1–2 minutes. Remove from the heat, then stir in the butter and parmesan until melted and silky. Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls — risotto waits for no one!