Porcini Mushroom Paste: Chicken and Mushroom Risotto
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
You could also use this porcini mushroom paste to add a little more flavour to a chicken and mushroom pie filling (that's what I'm going to do next) or just add a spoonful to a pan, stir in some white wine, then creme fraiche or single cream and some grated Parmesan and you have a quick but indulgent pasta sauce.
Chicken and Mushroom Risotto
- Olive oil
- 1 small onion
- 1 diced chicken breast, or 2 diced thighs
- 1 x 15ml tablespoon porcini mushroom paste
- 160g risotto rice
- 200ml dry white wine
- 400ml chicken stock
- 50g chestnut mushrooms
- 1 tablespoon butter
- 1 clove garlic
- Chop the onion finely and fry in a little olive oil until just softened. Stir in the chicken breast pieces and cook gently until just sealed and starting to brown. Quickly stir in the porcini mushroom paste.
- Tip in the risotto rice and stir so that all the grains are coated in the oily mushroom mixture. Cook for 1 minute and then slosh in the white wine.
- Let the wine bubble away, and when it's been absorbed by the rice, pour in a ladleful of the chicken stock. Stir regularly, topping up the rice with more stock until the rice is tender.
- While the risotto is cooking, clean and slice the mushrooms and throw into a small pan with the butter and chopped clove of garlic. Fry gently on a low heat, until the mushrooms are soft.
- Serve the risotto, with the garlic mushrooms piled on top.