- 25g of dried porcimi mushrooms 

- 4 x 125g free-range chicken thigh fillets 

- 1 clove of garlic 

- 400g of Arborio risotto rice 

- 1 litre of organic chicken stock 

- 4 sprigs of fresh thyme 

- 50g of unsalted butter 

- 80g of parmesan cheese 

If you're looking for comfort food that'll help you stop thinking about the current world climate, look no further than this Chicken & Porcini Risotto! 

A classic Autumn/Winter meal that's bound to impress the whole family, this recipe is completely fuss-free and is super easy to make. 

Bound to warm you up on even the coldest and loneliest of nights, you can even make extra of this delightful dinner and store it in your freezer, ready to be warmed up when you're in need of a hearty meal. 



1. Preheat the oven to 200°C. Place the mushrooms in a bowl and cover them with 180ml of boiling water before setting them aside to soak for 5 minutes. Once done, drain them, reserving the soaking liquid (we will use this later). 

2. Chop the porcini and place them in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic before adding both of them to the casserole dish along with the rice and stock. 

3. Pop in most of the thyme leaves, reserving a few for the garnish (if it doesn't look pretty, what's the point in even eating it, right?) Stir everything to combine well and cover tightly with tinfoil and cook for 35 to 40 minutes until the rice is cooked. 


Recipe by Jamie Oliver :

4. Meanwhile, chop up the butter and finely grate the parmesan. When the risotto is ready, remove it from the oven and add the cheese and butter to the risotto. Season this with sea salt and black pepper, then stir for 3 minutes, or until the risotto thickens. 

5. Serve up the risotto into bowls (the fewer bowls, the more you get) and top with extra parmesan. Serve immediately. 



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