If you’re looking for a crowd-pleasing dish to serve up to your family and friends then risotto is always a smart choice. With its basic ingredients and deliciously creamy texture, it has become one of the most universally enjoyed meals out there.

But with so many different versions to choose from, this chicken and mushroom version is definitely the one you want to try first. With crispy chicken and garlic mushrooms, this flavourful meal will have absolutely everyone reaching back for seconds. Enjoy!

Ingredients

• 2.5L (10 cups) chicken style liquid stock
• 40g unsalted butter
• 125ml (1/2 cup) olive oil
• 2 brown onions, finely chopped
• 880g (4 cups) arborio rice
• 1 1/2 tablespoons fresh thyme leaves
• 125ml (1/2 cup) dry white wine
• 6 (about 500g) chicken thigh fillets, cut into 1cm pieces
• 200g button mushrooms, cut into 1cm pieces
• 4 garlic cloves, crushed
• 120g (1 1/2 cups) finely grated parmesan
• Salt flakes, to season

Method

1. Bring stock just to the boil in large saucepan. Reduce heat and hold at a gentle simmer.
2. Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
3. Add wine to rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
4. Heat remaining oil in large frying pan over high heat. Add chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
5. Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper. Serve.