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Grid Iron Meat

Chicken and Mushroom Risotto

This chicken and mushroom risotto recipe is a wonderfully comforting dish that combines creamy Arborio rice with rich flavours from earthy mixed mushrooms and tender cooked chicken thighs. Enhanced by the distinctive and matured taste of Old Winchester cheese, this risotto offers a delightful twist on the classic version, which typically uses Parmesan. Perfect for a cosy dinner, this dish pairs beautifully with a selection of wines.

INGREDIENTS
  • 300g Arborio rice
  • 200g cooked chicken thighs, chopped into small pieces
  • 300g mixed mushrooms (such as chestnut, shiitake, and button), sliced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1.2 litres chicken stock, kept warm on the stove
  • 100ml dry white wine
  • 50g Old Winchester cheese, grated
  • 2 tablespoons olive oil
  • 30g unsalted butter
  • Salt and freshly ground black pepper
  • Fresh parsley, chopped (for garnish)
  • Extra Old Winchester cheese, for serving
METHOD

  1. Prepare Ingredients: Heat the olive oil in a large, heavy-based pan over medium heat. Add the onions and garlic, sautéing until the onions become translucent and soft.
  2. Cook Mushrooms: Add the sliced mushrooms to the pan and cook until they are soft and have released their juices.
  3. Toast the Rice: Stir in the Arborio rice, making sure the grains get a good coating of oil and become slightly translucent before the edges start to fry.
  4. Add Wine: Pour in the white wine and stir until it has fully absorbed into the rice.
  5. Add Stock: Begin adding the warm chicken stock, one ladle at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next ladle. This process should take about 18-20 minutes; the rice should be creamy and just tender.
  6. Add Chicken: Stir in the cooked chicken thighs, allowing them to heat through and integrate into the risotto.
  7. Final Touches: Once the rice is cooked, stir through the butter and grated Old Winchester cheese. Season with salt and pepper to taste.
  8. Serve: Garnish with chopped fresh parsley and serve immediately with extra cheese on the side.

Shop for Ingredients

Old Winchester – 250g

Crystalline, powerfully strong.

Needing an outlet for their milk, Mike and Judie developed Old Winchester. This Gouda-style cheese, aged for 20 months, is caramelised, smoky and with crystalline crunches.

£7.80

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Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

£9.90

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Using Old Winchester cheese in this risotto instead of the traditional Parmesan adds a unique twist to the dish. Old Winchester, often described as a cross between Cheddar, Gouda, and Parmesan, brings its own distinctive characteristics:

  1. Flavour Profile: Old Winchester has a nutty and slightly sweet flavour with tangy undertones. It's more complex than Parmesan, which is predominantly nutty and salty. This complexity can add an additional depth of flavour to your risotto, complementing both the earthiness of the mushrooms and the savouriness of the chicken.
  2. Texture: While Parmesan is known for its grainy texture and ability to melt smoothly, Old Winchester, particularly when aged, can be slightly harder and crystalline. This can introduce a subtle crunch in your risotto.
  3. Melting Qualities: Old Winchester melts well, though not as uniformly as Parmesan. This means it can integrate into the risotto, adding creaminess and a rich mouthfeel, but also leave small, delightful pockets of cheese in the dish.
  4. Saltiness: Old Winchester is less salty compared to Parmesan. This might require you to adjust the seasoning of your risotto slightly to compensate, especially since Parmesan often contributes to the overall saltiness of dishes it's used in.

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Hot Tips

  • Stir Constantly: Keep stirring the risotto as you add the stock to prevent sticking and encourage the rice to release its starch, which adds to the creaminess.
  • Heat Your Stock: Always use warm stock to avoid shocking the rice and slowing down the cooking process.
  • Final Consistency: The risotto should be slightly loose, not too thick. It should flow a little when served, not stand stiff on the plate.

Pairings

White Wine

  • Chardonnay: Opt for a lightly oaked Chardonnay, which can complement the richness of the risotto and the matured, nutty notes of Old Winchester cheese. The buttery undertones of the wine will meld well with the creamy texture of the dish.
  • Verdicchio: This Italian white wine, known for its crisp and aromatic profile, balances the richness of the risotto without overpowering it. Its subtle almond notes can echo the nuttiness of the Old Winchester cheese.

Red Wine

  • Pinot Noir: Choose a light-bodied Pinot Noir, which has enough acidity to cut through the creaminess of the risotto while harmonizing with the earthy flavours of the mushrooms. Its fruity undertones can provide a pleasant contrast to the savoury aspects of the dish.
  • Barbera: Known for its high acidity and low tannins, Barbera is another red that can pair well with risotto. It complements chicken and works beautifully with the earthy, umami flavours of mushrooms.

Beer

  • Amber Ale: The maltiness of an Amber Ale pairs well with the nutty and tangy notes of Old Winchester cheese. Its balanced profile won’t overwhelm the flavours of the risotto but will complement the richness instead.
  • Saison: This farmhouse ale is known for its peppery, citrusy notes, which can add a refreshing brightness to the meal, cutting through the creaminess and highlighting the mushroom flavours.

Non-Alcoholic

  • Sparkling Apple Cider: For a non-alcoholic option, sparkling apple cider offers a sweet and tangy profile that can cleanse the palate between bites of the rich and creamy risotto.
  • Herbal Tea: A cup of herbal tea such as chamomile or a blend featuring herbs like thyme or rosemary can subtly mirror some of the herbal notes in the dish, providing a soothing and warm beverage option.

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