Shredded Chicken and Wild Mushroom Risotto

This chicken and wild mushroom risotto is rich and tasty. It doesn’t take long to muster up and you’re guaranteed to impress guests (and yourself!) with this recipe. If you’re a veggie omit the chicken for a wonderful veggie dish! You’ll need: 

3 chicken thighs (boneless is easier) 
Salt 
Pepper 
3 shallots / 1 onion 
3 garlic cloves 
Wild mushrooms (I used a mix of chestnut mushrooms and wild mushrooms) 
Soy sauce 
Parsley 
Chicken stock 
Parmesan

Method

1. Start by adding chicken thighs to boiling water. Add salt and boil for around 30 minutes

2. While the chicken is boiling prepare the rest

3. Start by frying the shallots or onions until brown, add garlic and fry further

4. Add a mixture of mushrooms. I used a mix of chestnuts mushrooms and wild mushrooms

5. Add soy sauce and cook until the mushrooms are brown

6. Once the chicken is boiled, shred it up using a fork… this should be fairly easy as the chicken should fall apart after being boiled

7. Drain the water and add the shredded chicken to the mushrooms and onions, mix well

8. Add a cup of risotto rice, 2 cups of chicken stock and a generous amount of white wine (about a quarter bottle)

9. Cover and cook until the rice is ready, this should take about 15-20 minutes

10. Once the risotto is cooked, add about half a cup of parmesan cheese and mix well

11. Serve with a few extra mushrooms on top for presentation and enjoy!