Chicken and Wild Mushroom Risotto

Chicken and Wild Mushroom Risotto recipe by Annabel Karmel


Chicken and Wild Mushroom Risotto

Annabel’s chicken and wild mushroom risotto is great as a starter or a main course. Serve as it is or with a side salad alongside.

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500g chicken thighs, chopped into small slices/cubes
1 onion, finely chopped
3 cloves garlic, crushed
150g risotto rice
100ml white wine
500ml chicken stock
350g mixed wild mushrooms, sliced
2 heaped tbsp mascarpone
30g Parmesan, grated


  1. Pre-heat the oven to 180⁰C.
  2. Put the chicken thighs into a small roasting tin. Season and roast for 30 to 40 minutes until golden and cooked through. Set aside.
  3. Spoon out all of the juices from the tin into a saucepan. Add the onion and garlic and fry for 1 minute.
  4. Add the wine and stir over the heat.
  5. Slowly add the stock, a ladleful at a time, until the rice is nearly tender. This will take 15 to 20 minutes.
  6. Just before the end of cooking time add the mushrooms, Mascarpone and chopped chicken.
  7. Stir for a few minutes until the mushrooms have softened.
  8. Remove from the heat and add the Parmesan.

Crispy chicken skins (optional)

  1. Remove the skin off the chicken and put onto a baking sheet.
  2. Put back into the oven for about 10 minutes until golden and crisp. Snip into pieces.

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