Joe Wicks’s chicken and mushroom risotto
- 12g dried porcini mushrooms
- 1tbsp coconut oil
- 1 large leek, trimmed and finely chopped
- 5 sprigs thyme, leaves picked
- 2 chicken stock cubes, made up to 750ml with boiling water
- 400g skinless, boneless chicken thighs, cut into 2cm pieces
- 300g mushrooms, brushed clean and roughly chopped into 2cm chunks
- 225g arborio rice
- Small bunch parsley, roughly chopped
- Small bunch chives, finely chopped
- Juice 1 lemon
Cover the dried porcini mushrooms generously with boiling water and set aside to soak.
Heat 1⁄2 of the coconut oil in a pan over a medium to high heat and add the leek and thyme. Stir and cook for 2 mins, then cover and leave for 2 mins.
Remove the lid and turn the heat to maximum. Add the chicken and 1⁄3 of the chopped fresh mushrooms. Cook, stirring occasionally, for 2 mins. Add the rice and stir to combine.
Drain the soaked mushrooms, reserving 150ml of the liquid. Add this to the pan with the mushrooms and let it bubble up.
For the next 20 mins, add the stock to the rice a ladleful at a time, stirring constantly. Don’t add too much each time, or you will lower the heat, which increases cooking time. After 20 mins, all the stock should be incorporated and the rice should be just soft to the bite.
Cover with a lid and rest the risotto for 2 mins.
Meanwhile, melt the rest of the oil in a large frying pan over a high heat. Add the remaining mushrooms and fry for 1 min, without turning, to caramelise.
Add to the risotto with the parsley, chives and lemon juice. Stir, season with black pepper and serve.