- Step 1
Soak porcini mushrooms in 1/2 cup (125ml) warm water for 15 mins. Drain, reserving soaking liquid. Finely chop mushrooms.
- Step 2
Heat 2 teaspoons oil in a large heavy based saucepan over medium heat. Add chicken and cook for 5 mins or until browned. Transfer to a plate. Melt half the butter in the same pan. Add button mushrooms, cup mushrooms and thyme. Cook, stirring, for 5-7 mins or until browned and caramelised. Transfer to a plate.
- Step 3
Combine stock, reserved soaking liquid and porcini mushroom in a medium saucepan over low heat. Add the remaining oil and butter to the heavy based saucepan over medium heat. Add the leek and garlic and cook, stirring, for 2 mins or until softened. Add the rice and cook, stirring, for 1-2 mins or until grains appear glassy. Add in wine and cook, stirring until almost absorbed. Add the chicken to the pan along with 1/2 cup of stock and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, 1 ladleful at a time, stirring continuously, and allowing the liquid to be absorbed before adding more. Cook for 20 mins or until rice is tender yet firm to the bite and risotto is creamy.
- Step 4
Remove from heat. Add parmesan and stir to combine. Season with salt and pepper. Serve risotto topped with extra thyme leaves, shaved parmesan and crusty bread.