Prep. Time: 10′    Cooking Time: 25′     Serves 2


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 200g fresh mushrooms, finely chopped
  • 1 boneless, skinless chicken breast, cooked and finely chopped
  • 1 onion, finely diced
  • 2 cloves garlic, finely minced
  • 2 sprigs fresh thyme
  • 300g Arborio rice
  • 200g dry white wine
  • 600g chicken broth
  • Salt
  • Pepper
  • Grated Parmesan cheese
  • A pinch of fresh parsley to serve


  1. Heat 1tbsp of the butter with the olive oil in a deep pan.
  2. Sauté the mushrooms over high heat until they release their moisture, about 5-10 minutes.
  3. Add the garlic and onion and sauté until the onion becomes translucent.
  4. Add the chicken, rice, and thyme.
  5. Stir to coat for 2 minutes.
  6. Cook the risotto over medium to low heat stirring constantly. It’s best to use a wooden spoon for stirring to not break to rice grains.
  7. Pour the wine in four parts. When adding each portion, stir and wait until the liquid evaporates before adding the next part.
  8. Similarly, gradually pour in the hot chicken broth, stirring constantly and waiting for the rice to absorb the liquid before adding more.
  9. The process should take about 25 minutes in total.
  10. Towards the end, if desired, add the rest of the butter and plenty of grated Parmesan.
  11. Sprinkle with a little finely chopped parsley and freshly ground pepper and serve immediately in warm plates. If you’re feeling luxurious (and you have it on hand) a bit of truffle oil on top would take the dish to the next level.
  12. Enjoy!

Source: Argiro Barbarigou