Serves 4

Cooking time: Less than 60 minutes

Ingredients

1 tablespoon olive oil
1 medium onion, diced
1 leek, thinly sliced
1 clove garlic, crushed
400g chicken thigh fillets, roughly chopped
100g Swiss brown mushrooms, cut into 4 slices
100g button mushrooms, cut into 4 slices
2 cups Arborio rice
100mls white wine
1.2 litres chicken stock, hot
90g Taleggio cheese, rind removed and diced
60g shaved Parmesan
60g butter, diced
2 tablespoons chopped flat leaf parsley

Method

Preheat oven to 170°C. Heat 1 tablespoon oil on a medium heat in a casserole dish or ovenproof saucepan with a lid. Add onion, leek and garlic and cook stirring until softened. Add chicken and mushrooms cook for further 2 minutes. Stir through rice until coated.

Add white wine and allow to reduce for 1 minute. Pour in stock, cover with lid and place in oven for 25 - 30 minutes or until all liquid has been absorbed.
To serve stir in Taleggio, parmesan, butter and parsley until risotto is creamy and cheese has melted. Season well.

Note

substitute Taleggio with Fontina or other creamy melting cheese.