Chicken Italian

Baked chicken and mushroom risotto

Name: Baked chicken and mushroom risotto with a cheesy crust recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs olive oil; 20g butter; 1/4 cup sage leaves; 200g button mushrooms, halved; 1 leek, thinly sliced; 2 garlic cloves, crushed; 6 chicken thigh fillets, cut into 4cm pieces; 1 1/2 cups (330g) arborio rice; 4 cups (1 litre) chicken stock; 3/4 cup (60g) grated parmesan or pecorino; Squeeze of lemon, to serve

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by Matt Preston

delicious. senior editor

Apr 07, 2020

“Is it a risotto if you donʼt stir it? Iʼd love to know your views,” says Matt Preston. This recipe is from Yummy, Easy, Quick by Matt Preston with photography by Armelle Habib (published by Plum, RRP $39.99).

2 tbs olive oil
20g butter
1/4 cup sage leaves
200g button mushrooms, halved
1 leek, thinly sliced
2 garlic cloves, crushed
6 chicken thigh fillets, cut into 4cm pieces
1 1/2 cups (330g) arborio rice
4 cups (1 litre) chicken stock
3/4 cup (60g) grated parmesan or pecorino
Squeeze of lemon, to serve

Method

1.

Preheat the oven to 200°C (180°C fan-forced).
2.

Melt the oil and butter in a flameproof casserole dish over medium-high heat until the butter foams. Add the sage leaves and fry for 2 minutes or until crisp. Use tongs to transfer to a plate lined with paper towel. Set aside.
3.

Add the mushroom, leek and garlic to the pan and cook, stirring, for 5 minutes or until softened. Season with sea salt and freshly ground black pepper.
4.

Add the chicken and cook, tossing, for 2 minutes or until the chicken changes colour. Add the rice and stock and bring to the boil. Cover with a tight-fitting lid or foil and bake for 30 minutes.
5.

Remove the lid and sprinkle with the parmesan. Bake for a further 5-10 minutes until the cheese melts.
6.

Sprinkle the risotto with the crisp-fried sage. Serve with a squeeze of lemon and salt.