This risotto recipe is quick, easy, simple and as authentically Italian as a Chicken Tikka Masala and five pints of Stella. It’s a favourite of my two-year-old son, as the preparation involves sharp knives, hot water, raw chicken and many other things with which toddlers can horribly damage themselves.
To serve 4 hungry people:
- 2 chicken breasts
- 3 leeks
- about 20 button mushrooms
- 1 large white onion
- 500g Arborio risotto rice
- 2 chicken stock cubes
- cheese (optional)
- Finely chop the onion, slice the leeks and fry them both in a large casserole pot (with some olive oil) until they start to soften.
- Slice the chicken breasts, and add them to the pot. Continue frying until they are mostly cooked.
- Halve the mushrooms, and add them to the pot. Lower the heat to what would be a simmer.
- While the chicken and vegetables fry, make a pint of stock using the cubes.
- Add the rice to the pot. Keep stirring to prevent it from sticking to the bottom, adding more oil if necessary.
- After a minute or so, pour the stock into the pot.
- Keep the mixture at a low simmer for 15 minutes, adding hot water when necessary to ensure that the ingredients stay covered as the rice absorbs water.
- Stop keeping the pot topped up with water, and continue simmering and stirring until all the water is absorbed or evaporated. This should take another 5 minutes.
- Grate and stir in the cheese.