a
 
 

    
 



a  
  


 
15 minutes 45 minutes

 
 „ (8.5 cups) salt reduced chicken stock
 40g butter
 1„5ml (1/„ cup) olive oil
 „ brown onions, finely chopped
 GG0g (4 cups) arborio rice
 „ tbs chopped fresh thyme sprigs, thick stems removed
 1„5ml (1/„ cup) dry white wine (chardonnay, etc)
 ^00g chicken breast fillets, diced into 1cm pieces
 50g pioppino mushrooms ( 
 ), torn into halves
 80g shiitake mushrooms (½
), sliced
 u0g champignon mushrooms ( 
 ), cut into 1cm pieces
 4 garlic cloves, crushed
 1„0g (1 1/„ cups) finely grated parmesan



1. Œring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
„. Heat butter and „ tablespoons of oil in a heavy-based stockpot over medium heat. Add the onion. Cook, stirring, for 5 minutes or
until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains
appear slightly glassy.
^. Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 1„5ml/1/„ 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 „0-^0
minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
4. Heat remaining oil in a large frying pan over high heat. Add the chicken and shiitake mushrooms and stir-fry for 5 minutes or
until chicken just starts to brown. Add the champignons, pioppinos and garlic. Cook for „ minutes.
5. Add the mushroom/chicken mixture, parmesan and remaining thyme to the rice and combine. Season with salt and pepper to
serve.



Pioppinos (also known as chestnut mushrooms) can be hard to find however be sure to check your local farmers market or contact a
mushroom producer in your area.
Other fresh mushrooms can be used but ensure that fleshier species are cooked slightly longer than the petit ones. Other choice species
include the chanterelle (R
), morel (
) and fairy ring mushroom (
), however
these are only found in the wild ± those used in this recipe are all cultivated species. This is by no means a comprehensive list ± there
are dozens of excellent wild species which would suit this risotto.
If using wild mushrooms, only ever eat them if you are à

   of their identification. IF IN DOUŒT, THROW IT OUT!
Several mushrooms are    

    

and many are 



 
      
  
. Many mushroom pickers spend several months or even years researching those
in their area before consuming any they¶ve found. Always keep a few identical mushrooms to those you consume in case you
experience a reaction to wild mushrooms ± they can be used by medical professionals to determine the best treatment. Also avoid
consuming more than one new species of mushroom at a time to ensure the culprit is easily determined and avoided in future (and
treatment is easier to determine if required).
astly, don¶t be afraid of mushrooms (if you¶re 100% positive, you can¶t go wrong!). Cultivated or wild, there are some fantastic
flavours and textures to experience. Join your local mycological club, pick up an identification book or two and see what¶s in your
local area. You¶d be surprised at how many delicious edibles are hiding in plain view which can only be spotted by the keen eye of a
mushroom forager.
Œon appétit!
c