Risotto with chicken and mushrooms

  • 1,5 cup arborio rice
  • 1 pack baby portobello or crimini mushrooms
  • 2 large chicken fillet
  • 2 cups chicken stock
  • boiled water
  • 1 cup whipping cream
  • 1 cup shredded parmesan cheese
  • 1 onion
  • rosemary to taste
  • salt and pepper to taste
  • oil or butter for cooking
  • Cut chicken fillet into small pieces and fry on olive oil until ready. Set aside.
  • Cut onion into small pieces, fry most of it until slightly transparent for approximately 5 min (leave some onion to use later in rice). Add sliced mushrooms and fry until ready. Set aside.
  • In a frying pan cook remaining onion on olive oil for 3 min, add arborio rice, rosemary and mix everything. Add chicken stock and mix everything until rice absorbs the liquid. Continue adding boiled water and stirring for 20-25 min until rice is cooked al dente. Add salt and pepper to taste.
  • Add whipping cream and parmesan, mix everything.
  • Add chicken and mushrooms and mix everything.