Chicken and Mushroom Risotto

A super creamy classic I could eat all day! It's not the length of time it takes to make, but the constancy in stirring which stops you getting on with other things. Put aside an uninterrupted hour and your palate will be rewarded.

Chicken and Mushroom Risotto

Ingredients
500g Chicken Breast
250g Arborio Risotto Rice
250g Chestnut, Shiitake and Oyster Mushrooms
2x Echalion Shallots
750ml Good quality Vegetable Stock
250g Mascarpone
100g Buffalo Mozzarella
40g Unsalted Butter
50g Fresh Rocket
50g Parmesan Shavings
Juice of 1/2 a Lemon
Sea Salt and White Pepper
Olive Oil

Method
Add a splash of Olive Oil to a non-stick pan, then the chopped Chicken Breast. Lower the heat and stir until cooked through; add the roughly chopped mushrooms. Pop a lid on top. Cook on a low heat for about five minutes then set aside.

Finely chop the Shallots and add with the butter to a non-stick pan. When the butter is foaming and the Shallots have softened add the Rice, stiring well until the Rice is fully coated.
Now add the wine and keep stiring until most of it has cooked off and evaporated.
Add a ladle of stock and stir frequently until most of the stock has evaporated; repeat this process until all of the stock is gone.
Now add the chicken and mushroom to the rice. Spoon in the Mascarpone and then shred in the Rocket and Mozzarella. Fold it all together and serve with a squeeze of Lemon Juice and Parmesan shavings.