Recipe
Step 1
Clean the mushrooms with a brush or cloth. Slice the mushrooms, dice the onion and crush the garlic. Cut the celery and the chicken thigh fillet into 3 cm cubes.
Step 2
Fry the risotto rice, onion and garlic in olive oil over low heat for five minutes. Then gradually add the stock. Start with ¼ l and add ¼ more every time the risotto rice becomes saturated.
Step 3
After ¾ of the stock has been added, the butter and lemon juice can be added, as well as the crème fraiche. Close the pan with a lid and let it cook for about 10 minutes on low heat.
Step 4
Heat olive oil in a pan and fry the chicken thigh fillet, the mushrooms and the celery until golden brown over medium heat. Season the risotto with salt and pepper.
Step 5
Divide the risotto over four plates.
Step 6
Serve the mushrooms together with the chicken, mushrooms and celery on top of the risotto. Use the Parmesan cheese as a topping.
Ingredients
For 4 persons
200 g
Mushrooms
300 g
chicken thigh fillet
1 l
mushroom stock
200 g
risotto rice
200 g
crème fraîche
100 g
garden peas
90 g
Parmesan cheese
50 g
butter
4
sprigs of celery
Juice of ½
lemon
1
onion
1
cloves of garlic
3 tbsp
olive oil
Salt and pepper to taste
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