Chicken and Mushroom Risotto

Instructions

1. Step 1

   Pour the chicken stock into the saucepan, bring it to a gentle simmer over medium heat, then keep it hot over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 1000.0 ml Chicken Stock

   Cookware: saucepan

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in the frying pan over medium heat. Add the chicken with ⅜ tsp (2 gr) salt and ½ tsp (1 gr) black pepper; cook until browned and the center reaches 74°C, then transfer it to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 4.0 piece Chicken Thigh, 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

3. Step 3

   Melt 1 tbsp (15 gr) butter in the same pan over medium heat. Add the mushrooms, ⅛ tsp (1 gr) salt, and ¼ tsp (0.5 gr) black pepper, then cook until browned and their released liquid has evaporated; transfer them to the plate with the chicken.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 gr Butter, 0.5 gr Ground Black Pepper, 250.0 gr Mushroom, 1.0 gr Salt

   Cookware: frying pan, wooden spoon

4. Step 4

   Add the remaining 1 tbsp (15 ml) olive oil and the onion to the pan. Cook over medium heat until the onion is soft and translucent.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: Chef Knife, cutting board, frying pan, wooden spoon

6. Step 6

   Stir in the Arborio rice and cook over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: frying pan, wooden spoon

7. Step 7

   Pour in the white wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: frying pan, wooden spoon

8. Step 8

   Add the hot stock one ladleful at a time, stirring frequently over medium heat and waiting until each addition is mostly absorbed before adding the next. Continue until all the stock is incorporated and the rice is creamy but still slightly firm.

   Timer: 20 min (fixed)

   Cookware: frying pan, ladle, saucepan, wooden spoon

9. Step 9

   Return the cooked chicken and mushrooms to the pan and stir over low heat until heated through.

   Timer: 2 min (fixed)

   Cookware: frying pan, wooden spoon

10. Step 10

    Remove the pan from the heat. Stir in the remaining 2 tbsp (30 gr) butter, Parmesan, parsley, remaining ½ tsp (3 gr) salt, and remaining ¼ tsp (0.5 gr) black pepper, then serve immediately.

    Timer: 2 min (fixed)

    Ingredients used: 30.0 gr Butter, 0.5 gr Ground Black Pepper, 60.0 gr Parmesan Cheese, 10.0 gr Parsley, 3.0 gr Salt

    Cookware: frying pan, wooden spoon