INGREDIENTS
- 2 tbsp olive oil 40g butter
- 600g skinned chicken thigh fillets, cut into 3cm pieces
- 1 leek (white section), quartered lengthways, washed and thinly sliced
- 1 stick celery, finely chopped 2 garlic cloves, finely chopped 11⁄2 cups Arborio rice
- 1⁄2 cup dry white wine
- 3 cups (750ml) chicken stock
- 20g dried porcini mushrooms, presoaked in warm water 15 minutes then chopped
- 3 sprigs fresh thyme
- 80g snow peas, cut into thin strips or spinach leaves
- 40g butter
- 1⁄2 cup shaved or grated Aged Parmesan to serve
- Flaked salt
- Freshly cracked black pepper
- Freshly chopped thyme to serve
METHOD
- Select Sauté function (low heat) and cooking time of 15 minutes. Then press start.
- Add the oil and half the butter to the cooking pot, cook chicken in two batches for 4 minutes stirring occasionally to lightly brown. Remove to side bowl. Then add the leek, celery and garlic, and cook, stirring occasionally for about 3 minutes. Stir in Arborio rice and cook for 4 minutes, stirring frequently. Add wine; stir and cook for 3 minutes or until the rice has absorbed the wine.
- Add stock, mushrooms, thyme and chicken and stir to combine. Cover and lock lid in place. Select Risotto Function to cook on High Pressure for 5 minutes.
- When audible beep sounds use Quick Pressure Release. When pressure is fully released, the unit will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Rotate lid, tilting away from you to allow steam to disperse.
- While the unit is in Keep Warm function stir in the snow peas or spinach and remaining butter cook for 2 minutes or until the beans are brighter green in colour.
- Stir through half the Parmesan and season to taste. Serve topped with remaining Parmesan and thyme.