Lemon Risotto with Mushroom

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.

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.

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.

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.

Divide the risotto over four plates.

Serve the mushrooms together with the chicken, mushrooms and celery on top of the risotto. Use the Parmesan cheese as a topping.