Risotto with chicken, chestnut mushrooms and Frisian cheese

There are quite a few variations possible when we talk about risotto. What is especially nice about this Italian delight is that you can vary it and adjust the taste easily.

Because we are Kaasdok, we of course use one of our own most popular cheeses in this dish: a Friesblond Jong.

One tip before we dive into the recipe: keep stirring. With this recipe you really cannot walk away.

Ingredients (for 2 to 3 people)

• 450 g chestnut mushrooms, sliced
• 1 chicken breast (150 to 200 g), in pieces
• 300 g risotto rice (Arborio or Carnaroli)
• 1 litre chicken stock, warm
• 1 medium onion, finely chopped
• 1 tablespoon fresh oregano
• 2 cloves of garlic, finely chopped
• 160 ml dry white wine (Sauvignon Blanc)
• Olive oil
• 1 tablespoon butter
• 50 grams grated young Friesblond cheese
• Salt and pepper
• Fresh parsley to garnish (optional)

Preparation

1. Fry the mushrooms: Heat oil and butter, fry the mushrooms golden brown (7 to 10 minutes). Set aside.
2. Fry the chicken: Stir fry the chicken pieces with salt and pepper until cooked through. Add the mushrooms for one minute and stir gently. Set aside. Wipe the pan clean.
3. Risotto base: Soften the onion in oil. Add the garlic and fresh oregano, then the uncooked rice. Stir until the rice turns glassy.
4. Deglaze: Add the white wine and let it almost evaporate.
5. Add the stock: Add a ladle of warm stock at a time, stirring frequently. Add the chicken and mushroom mixture at the same time. Repeat until the rice is al dente (around 20 minutes).
6. Finish: Stir the grated cheese through the risotto. Season to taste. Let it rest for 2 minutes. Garnish with parsley if you like.

Serving tip

Lovely with a glass of dry white wine, such as that same Sauvignon Blanc.