Chicken Mushroom and Leek Risotto Bring together the richness of leeks with boldness from the mushrooms generously flavored with freshly grated Parmesan cheese
2 medium sized chopped leaks with bottom and top removed
4oz mixed mushrooms or criminal in chopped
1 green chille
6 cups home made chicken broth
1 Cup arborio rice
1 oz butter
1 tbs olive oil
1 cooked chicken breast shredded
1 Cup fresh grated Parmesan cheese
2 cloves garlic crushed into paste
In a saucepan bring chicken broth to heat. The secret to good risotto is adding hot broth to keep the temperature up.
Wash the grit out of the leeks
In a large frying pan heat olive oil and butter to medium heat – add leeks. Heat until they start to break down. Add the chilli and garlic
Add rice and cook till we’ll coated for about 5 mins
Add tomatoes and cook till the tomatoes have totally broken down (except paremesan)
Add remaining ingredients (except chicken broth)
Once mixed add 1 cup at a time to the risotto until the rice has broken down and is creamy
Add Parmesan cheese and serve