Chicken and Porcini Risotto
Risotto is a classic Italian dish, perfect for a mid-week dinner. Although it holds a reputation of being a bit difficult to make, this recipe features a no-stir method using Ferron risotto rice, making it super easy and fail-safe. Try making our co-owner, Jacqui Dixon's, Chicken and Porcini Risotto and taste the difference.
Extra virgin olive oil (EVO)
1 onion or 2-3 shallots, chopped
40-80g coppa or pancetta, chopped
2 cups Ferron risotto rice
20-40g Gigante porcini, rinsed and soaked for 20 minutes in 2 cups boiling water
Pinch of Gohar saffron (optional)
100ml white wine (optional)
2 cups beef, chicken or vegetable stock, simmering
4-6 chicken thighs, chopped or whole
2 tsp salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano plus extra for serving
Drain porcini and combine soaking liquid with the stock and keep warm. If using saffron, add it to the stock. In a wide, heavy-based saucepan heat some EVO on medium-low heat. Add onion and coppa/pancetta and sauté until onion is soft. Chop the porcini and add it to the pan.
Add chicken to the pan and brown. Add rice and stir to heat the grains for a few minutes - the rice may stick to the pan a little. Add white wine and allow it to evaporate for a minute or two, then add the warmed stock. Let it come to a high simmer. Add salt, stir, put the lid on and turn down the heat. Leave covered to cook (you can stir it part way through if you like) for 15-17 minutes. Uncover the pan and add pepper to taste, then do what the Ferron family call ‘mantecare’ - add the Parmigiano and stir for a creamy risotto. Let it rest for a few minutes and serve with a sprinkle of freshly grated Parmigiano.