4 persons | 45 min.
200 g Mushrooms for risotto • 300 g chicken thigh fillet • 1 l mushroom stock • 200 g risotto rice • 200 g crème fraîche • 100 g garden peas • 90 g Parmesan cheese • 50 g butter • 4 sprigs of celery • juice of ½ lemon • 1 onion • 1 cloves of garlic • 3 tbsp olive oil • salt and pepper to taste.
Clean the mushrooms with a brush or cloth. Slice the mushrooms, dice the onion and crush the garlic. Cut the celery and the chicken thigh fillet into 3 cm cubes.
Fry the risotto rice, onion and garlic in olive oil over low heat for five minutes. Then gradually add the stock. Start with ¼ l and add ¼ more every time the risotto rice becomes saturated.
After ¾ of the stock has been added, the butter and lemon juice can be added. Close the pan with a lid and let it cook for about 10 minutes on low heat. Then add the last bit of stock and taste whether the risotto is al dente until cooked.
Heat olive oil in a pan and fry the chicken thigh fillet and mushrooms until golden brown over medium heat. Season the risotto with salt and pepper.
Finally add the freshly cut celery. Remove the lid from the pan and add the crème fraîche. Divide the risotto over four plates.
Serve the mushrooms together with the chicken thigh fillet on top of the risotto. Use the Parmesan cheese as a topping. Enjoy your meal!