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(Serves 2-4)
Ingredients
2 Chicken breast’s
1 large flat mushroom
1 brown onion, finely chopped
1 clove of garlic, crushed
½ stick of celery, finely chopped
300g Arborio rice
½ glass white wine
1 litre water
½ cup shaved Parmesan cheese
Splash of extra virgin olive oil
50g butter
100 ml cream
Method
In a hot pan, splash extra virgin olive oil. Toss in the chicken and mushroom and saute for 2-5 minutes then Remove from pan.
Re-heat the pan with a splash of extra virgin olive oil. Toss in the rice and fry for 2 minutes. Add the finely chopped onion, celery and garlic and fry until softened,
De-glaze the pan with white wine.
Place the chicken and mushroom back in the pan and add the water, stir through then place on a lid and simmer for 15 minutes.
After simmering stir through the butter, parmesan and cream then serve.
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