Mushroom risotto with chicken breast and thyme

Ingredients

For 1 serving

• Carnaroli rice70 g
• Button mushrooms150 g
• Chicken breast100 g
• Shallot20 g
• White wine30 ml
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – November

Method

1. Heat the vegetable stock and keep it hot over the lowest heat. Meanwhile cut the chicken breast into cubes of about 1.5 cm; wipe the button mushrooms with a damp cloth, trim the base of the stalks and slice them; finely chop the shallot.
2. In a saucepan heat half the oil over a medium-high heat and brown the chicken for 4 minutes, until golden outside and no longer pink inside; salt it and set aside on a plate.
3. In the same pan heat the remaining oil over a medium heat, fry the shallot for 2 minutes, then add the mushrooms and sauté for 5 minutes, until they have released their water and are golden.
4. Add the rice and toast it for 2 minutes, stirring, until glossy; deglaze with the white wine and let it evaporate, until you can no longer smell the alcohol.
5. Cook for about 16 minutes over a medium heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring often.
6. In the last 2 minutes return the chicken and add the thyme leaves; when the rice is al dente season with salt and pepper, turn off the heat and rest for 1 minute before serving.