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Chicken and porcini risotto


  • 150g chopped onions
  • 70g button mushrooms
  • 100g porcini dried
  • 170ml white cooking wine
  • 230g arborio rice
  • 50g Parmesan chesse
  • 100g chicken breast
  • 50g coloured peppers
  • 30ml fresh cream
  • 600ml chicken stock
  • Rucola and Parmesan cheese for garnish



Start by soaking the porcini in the white wine, cut the onion finely chopped, cut button mushrooms , peppers and chicken in a deiced size. Cook the onions to golden brown texture and add the arborio rice, start adding the chicken stock gradually and seasoning. In a separate pan sweat the chicken , peppers , button mushrooms and the chicken cubes. Mix all the cooked ingredients together as the rice should be cook to an Al dente stage. Finish with the fresh cream, Parmesan cheese and rucola on top.


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