A classic Italian dish with a creamy texture and an intense mushroom flavour. Loved in autumn, perfect for a cosy meal, in which the earthy flavour of the chestnut mushroom can shine.
Risotto ai funghi con coscia di pollo
Region: Lombardy
Risotto ai funghi con coscia di pollo
Region: Lombardy
Method
01
Prepare the mushrooms
Clean the mushrooms with a small brush and cut into slices. Heat 25 g of butter over a low heat and fry the mushrooms. Season with salt and pepper. As soon as they release moisture, spoon them with the liquid into a bowl.
02
Fry the chicken thighs
Preheat the oven to 170 °C. Trim excess fat from the chicken thighs (leave a little on). In the same pan, heat 2 tbsp of olive oil and 25 g of butter and brown the thighs golden on both sides. Season and deglaze with a splash of white wine. Put in an ovenproof dish, pour the cooking juices over and cook for about 30 minutes in the oven, until the core reaches 75 °C.
03
Base for the risotto
Finely chop the onion and garlic. In a deep pan, heat 2 tbsp of olive oil and 20 g of butter and sweat the onion and garlic until translucent.
04
Cook the risotto
Add the risotto rice and stir until the grains gleam. Deglaze with a splash of white wine and let the alcohol evaporate. Add a ladle of hot stock and stir until absorbed. Repeat every time the stock has been absorbed.
05
Add the mushrooms
After approx. 10 minutes, add the mushrooms with their liquid. Continue adding stock and stirring until the rice is cooked (18–20 minutes).
06
Finish
Take off the heat. Stir in the mascarpone and Parmesan and season. Leave to rest for 1 minute.
07
Serve
Serve immediately with the chicken thighs from the oven. If you like, garnish with finely chopped parsley.
Tips & notes
Use the same Pinot Grigio to cook with as to drink alongside. And the golden rule of risotto: keep stirring and add the stock little by little; that makes it creamy without cream. Cool leftovers within 1 hour, keep them in the fridge for a maximum of 1 day and reheat them until piping hot.
Variations
- Replace part of the chestnut mushrooms with soaked dried porcini for a more intense mushroom flavour.
- Leave out the chicken for a creamy, vegetarian mushroom risotto.
Contains:
Milk
Sulphites
Serve with
| Calories | 530 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fat | 37 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
