Leftover Chicken, Mushroom and Thyme Risotto
A simple risotto made with leftover roast chicken, mushrooms and thyme. Use any kind of mushrooms you have, but portobello and porcini work well together.
This recipe is prepared with:
Ingredients
1.5 Tbsp olive oil
150 g onions, finely diced
5 garlic cloves, crushed
400 g risotto rice
80 g white wine
1000 g chicken stock, hot
200-300 g cooked chicken, cut into 2-3 cm pieces
1 Tbsp fresh thyme, leaves only
200 g mushrooms, finely sliced
20 g dried porcini mushrooms, soaked in boiling water, drained
100 g Parmesan, grated
salt, as needed
black pepper, as needed
To serve
Parmesan, as needed, grated
extra virgin olive oil, as needed
Instructions
STEP 1/4
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add onions and garlic.
Heat for 3 minutes at 110ºC, speed Stir 1.
STEP 2/4
Add risotto rice.
Cook for 5 minutes at 110ºC, speed Stir 1.
Add wine.
Cook for 5 minutes at 105ºC, speed Stir 1.
STEP 3/4
Add hot stock, cooked chicken and thyme.
Cook for 15 minutes at 105ºC, speed Stir 2.
STEP 4/4
Add mushrooms.
Cook for 5 minutes at 90ºC, speed Stir 2.
Add Parmesan, salt and pepper.
Cook for 3 minutes at 90ºC, speed Stir 1.
To serve
Season well and serve with grated Parmesan and a drizzle of extra virgin olive oil.
Leftover Chicken, Mushroom and Thyme Risotto
A simple risotto made with leftover roast chicken, mushrooms and thyme. Use any kind of mushrooms you have, but portobello and porcini work well together.
Ingredients
1.5 Tbsp olive oil
150 g onions, finely diced
5 garlic cloves, crushed
400 g risotto rice
80 g white wine
1000 g chicken stock, hot
200-300 g cooked chicken, cut into 2-3 cm pieces
1 Tbsp fresh thyme, leaves only
200 g mushrooms, finely sliced
20 g dried porcini mushrooms, soaked in boiling water, drained
100 g Parmesan, grated
salt, as needed
black pepper, as needed
To serve
Parmesan, as needed, grated
extra virgin olive oil, as needed
Instructions
STEP 1/4
Fit the Stir Tool and Stir Assist Clip.
Add oil into the Appliance bowl.
Heat for 1 minute at 120ºC, speed off.
Add onions and garlic.
Heat for 3 minutes at 110ºC, speed Stir 1.
STEP 2/4
Add risotto rice.
Cook for 5 minutes at 110ºC, speed Stir 1.
Add wine.
Cook for 5 minutes at 105ºC, speed Stir 1.
STEP 3/4
Add hot stock, cooked chicken and thyme.
Cook for 15 minutes at 105ºC, speed Stir 2.
STEP 4/4
Add mushrooms.
Cook for 5 minutes at 90ºC, speed Stir 2.
Add Parmesan, salt and pepper.
Cook for 3 minutes at 90ºC, speed Stir 1.
To serve
Season well and serve with grated Parmesan and a drizzle of extra virgin olive oil.