Risotto with Oriental twist

Today just pictures and recipe. Rain outside and I am indulging myself with rooibos berry tea and doughnuts. Nothing to write about.



Chicken, Shiitake and Corinader risotto


6 chicken thigh fillets
2 tbsp olive oil
150g Shiitake mushrooms, thickly sliced
2 cloves garlic
325g of carnaroli or arborio risotto rice
1.2 litres chicken stock
1 pack fresh coriander

Cut each chicken thigh into cubes. Heat half the oil in a large pan, fry the chicken until golden brown then set aside.
Use the remaining oil in the pan. Add the mushrooms, chopped garlic and rice, and stir over a low heat for 2-3 minutes. Add chicken.

Gradually add the stock, ensuring that each has been fully absorbed by the rice before adding another more. Cook for about 25-30 minutes, stirring regularly until the rice is tender and the chicken is thoroughly cooked with no pink meat.

Stir in chopped coriander and season with black pepper.