Risotto

Mushroom and leek risotto with truffle oil

Delicious, earthy and satisfying
Serves 4
​Preparation + cooking:  40 minutes
Ingredients

• 1 litre chicken stock
• 50gm butter
• 1 tbsp olive oil
• 1 leek (white part only), finely sliced and washed
• 1 onion, finely diced
• 1 garlic clove, finely chopped
• 300gm sliced mushrooms
• Salt and pepper
• 2 cups arborio rice
• ½ cup dry white wine
• 60gm grated parmesan cheese, plus a little extra to serve
• 1 tbsp parsley, roughly chopped
• Truffle oil, or olive oil, to serve

​Method

1. Pour chicken stock into a saucepan, bring to boil then reduce heat to a very gentle simmer.
2. In a separate large saucepan melt the butter.  Add olive oil, leek, onion, garlic and cook over medium heat for 2 minutes.  Add mushrooms and cook for 3 minutes. Season with salt and pepper.
   
3. Add the rice and cook for a further minute or until the rice is coated in butter mixture. Add wine and stir continually until the wine is absorbed.
4. Add chicken stock, half a cup at a time, making sure all of the liquid is absorbed before adding the next half cup of stock. Continue for about 20 minutes or until the rice is tender and the risotto has a creamy texture. 
5. Remove from heat and stir through grated parmesan and most of the parsley.
   
6. Spoon into serving bowls, sprinkle with grated parmesan and parsley.  Drizzle with oil and serve.

Recipe credit
Campbell's Real Stock

Oven baked chicken and tomato risotto

An easy to cook, hearty and comforting meal
Serves 4
​Preparation + cooking:  1hour
Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 100gm bacon rashers, rind removed and thinly sliced
• 500gm chicken thigh fillets, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp finely grated lemon zest
• 1 tbsp finely chopped rosemary
• ½​ tsp dried chilli flakes, optional
• 2 cups arborio rice
• 2 tbsp tomato paste
• 1 litre (4 cups) chicken stock
• Salt and pepper
• Parmesan cheese, finely grated, to serve
• Chives, finely chopped, to serve

​Method

1. Preheat oven to 180°C (160 fan forced).  Heat oil in a large ovenproof dish over medium heat.  Cook the onion and bacon, stirring for 2 minutes or until golden.  Add the chicken and cook, stirring for 3 to 4 minutes until golden.  Add garlic, lemon zest, rosemary and chilli flakes, if using.  Cook for a further 2 minutes.  Add the rice and cook, stirring for 1 minute to coat the grains.
2. Combine the tomato paste and chicken stock in a jug.  Pour over rice mixture and stir gently to combine. 
3. Bake, covered, for about 35 minutes or until rice is just tender and most of the liquid has been absorbed.  Season to taste.
4. Sprinkle with parmesan and chopped chives.  Serve immediately.

Recipe credit
Campbell's Real Stock
​Taste.com

Panfried salmon with mushroom risotto

Serves 4
Ingredients

• 4 long, thin salmon fillets, skin on
• 3 tbsp olive oil
• Sea salt and ground black pepper

Risotto

• 1½ litres chicken or vegetable stock
• 80gm butter
• 350gm chopped mushrooms
• 2 cups arborio rice
• ½ cup white wine
• Salt and pepper

To serve

• ¼ cup finely grated parmesan cheese
• Flavour infused olive oil (garlic or truffle is perfect)
• Fresh herbs (parsley, chives etc), finely chopped

​​Method

1. Place chicken stock in saucepan.  Bring to boil then reduce heat to low to keep warm.  Melt 60gm of the butter in large frying pan and gently fry mushrooms on a medium heat until soft.  Add rice and stir for 1 minute until well coated.  Stir in wine.  Reduce heat to a gentle simmer.  Add chicken stock, one ladle at a time, stirring continuously until liquid is almost absorbed before adding the next ladle.  Continue stirring and cooking until stock is absorbed, rice is cooked and it is a thick consistency. Add remaining butter and season with salt and pepper to taste.  Cover with foil and keep warm.
2. Rub salmon with olive oil and season with salt and pepper.  Heat olive oil in frying pan over high heat.  Place salmon in hot pan, skin side down.  It must sizzle to make the skin crispy.  Leave to cook in oil on high heat for about 4 minutes until skin is browned and crispy.  Flip salmon and cook for a further 2 to 3 minutes, or until cooked to your liking.
3. Place a serving of risotto on warm plates.  Top with salmon.  Sprinkle lightly with grated parmesan then drizzle with your choice of infused olive oil and garnish with chopped herbs.

Manu's easy oven baked chicken and mushroom risotto

This is the dish from the TV commercial I filmed with Manu Feildel for Campbell's Real Stock
​It is a delicious, comforting meal
Thanks to Campbell's Real Stock for the recipe Oven baked chicken and mushroom risotto
Mmmmm.  Enjoy :D