How To Cook Baked Chicken And Porcini Risotto

Baked chicken & porcini risotto is luscious with earthy flavors and fragrant thyme. "A classic risotto for winter comfort....but with a fuss-free twist".

Ingredients:

* 25g dried porcini mushrooms
* 125g(per serve's) free-range chicken thigh fillets
* 1 clove of garlic
* 400g Arborio risotto rice
* 1 litre of organic chicken stock
* 4 twigs of fresh thyme
* 50g unsalted butter
* 80g Parmesan cheese

Method:

* Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.

* When they are soaked, chop the mushrooms and place in a 3-litre casserole dish with the reserved soaking liquid.

* Shear and chop the chicken thighs, then peel and crush the garlic.

* Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish.

* Stir everything to combine, cover tightly with tin foil and cook for 35 to 40 minutes, until the rice is cooked.

* Meanwhile, chop up the butter and finely mince the parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto.

* Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens.

* Divide between bowls and top with extra parmesan to serve.

There you go...!!!