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Smoked Chicken and Mushroom Risotto

A flavoursome dish finished with Grated Peccorino


  • Alborio Rice 1.5 cups

  • Smoked Chicken shredded 200g

  • White wine 1/4 cup

  • Chicken Stock 500ml (large carton)

  • Mushrooms 1 cup sliced

  • Peccorino 1/4 cup grated

  • Garlic 1 clove crushed

  • Onion 1 finely diced


  • 1.

    In one pot warm the chicken stock but do not boil.

  • 2.

    In main pot on a low heat sweat off the onion in 1 tspn butter and then add garlic.

  • 3.

    Add Rice and wine, stir for 30 secs and then add a ladle of the chicken stock, stir continuously until starting to absorb, add another ladle and keep stiring until starting to absorb. Continue to add a ladle at a time and wait until absorbing.

  • 4.

    Once all stock has been used, taste rice to ensure that it is cooked correctly *and if yes add the smoked chicken and mushrooms and peccorino stir through. Turn off heat and place lid on pot. Allow to stand for 5-10 mins and then dish up. Garnish with spring onion.


*if not cooked enough continue to add a ladle of hot water at a time until cooked. Do not overcook.

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