Easy recipe Mixed Mushroom, Chicken Thyme Risotto

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about ten g dried porcini mushrooms (Recipes by ingridients mushrooms) one tbsp olive oil five hundred g Coles RSPCA Approved Chicken Thighs, trimmed, cut into three cm pieces sixty g butter, chopped two hundred g button, mushrooms (Recipes by ingridients mushrooms) halved two hundred g brown cup, mushrooms (Recipes by ingridients mushrooms) halved one tsp thyme leaves about five cups (one.about twenty-fiveL) salt-reduced chicken stock one leek, halved, thinly sliced one clove garlic, crushed one one/two cups (three hundred and thirtyg) Arborio rice one/two cup (about one hundred and twenty-fiveml) white wine one/two cup (about fourtyg) grated parmesan, finely Small thyme sprigs, extra to serve Shaved parmesan, extra, to serve Crusty bread, to serve Soak porcini mushrooms (Recipes by ingridients mushrooms) in one/two cup (about one hundred and twenty-fiveml) of warm water for fifteen minutes. Drain, reserving soaking liquid. Mixed Mushroom, Chicken Thyme Risotto. Finely chop. mushrooms (Recipes by ingridients mushrooms) Heat two teaspoons of oil in a large heavy based saucepan over medium heat. Add chicken and cook for about five minutes or until browned. Transfer to a plate. Mixed Mushroom, Chicken Thyme Risotto. Melt half the butter in the same pan. Add button, mushrooms (Recipes by ingridients mushrooms) cup mushrooms (Recipes by ingridients mushrooms) and thyme. Cook, stirring, for about five-seven minutes or until browned and caramelised. Transfer to a plate. Mixed Mushroom, Chicken Thyme Risotto. Combine stock, reserved soaking liquid and porcini mushroom in a medium saucepan over low heat. Add the remaining oil and butter to the heavy based saucepan over medium heat. Add the leek and garlic and cook, stirring, for two minutes or until softened. Add the rice and cook, stirring, for one-two minutes or until grains appear glassy. Mixed Mushroom, Chicken Thyme Risotto. Add in wine and cook, stirring until almost absorbed. Mixed Mushroom, Chicken Thyme Risotto. Add the chicken to the pan along with one/two cup of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, one ladlefull at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. Mixed Mushroom, Chicken Thyme Risotto. Cook for twenty minutes or until rice is tender yet firm to the bite and risotto is creamy. Mixed Mushroom, Chicken Thyme Risotto. Remove from heat. Mixed Mushroom, Chicken Thyme Risotto. Add parmesan and stir to combine. Season with salt and pepper. Serve risotto topped with extra thyme leaves, shaved parmesan and crusty bread. .