Chicken Risotto with Mushroom and Spinach

There's something comforting in a bowl of creamy risotto and since we haven't had a bowl since winter, I decided to make this for Sunday Dinner. Yes, risotto requires a lot of continuous arm movements and in my view, this is so worth the effort!

Ingredients serves 4

Part 1:

3 garlic cloves, diced finely

250g mushrooms (I used a combination of fresh portobello and shitake)

250g chicken thigh fillets, sliced thinly

salt and pepper to taste

olive oil

Part 2:

1 red spanish onion / brown onion, diced finely

3 garlic cloves, diced finely

2 cups arborio rice

4 cups chicken stock (temperature hot)

40g Borsin (garlic and chives cheese)

200g spinach leaves

olive oil

1. In a wide stainless steel pan, add the ingredients from part 1 in the following sequence: Add oil and stir fry garlic until fragrant. Brown chicken fillets and add mushrooms. Add salt and pepper to taste. Once it is cooked, set aside in another bowl
2. In the same wide stainless steel pan, add the ingredients from part 2
3. Set your stove to medium low heat, add oil. Stir fry onion and garlic until fragant. Add rice and mix well with onion and garic
4. Add a ladel of the chicken stock to the mixture and stir rapidly around the pan. Once the stock is almost absorbed, add another ladel of stock and stir rapidly around the pan. Continue this sequence until all the stock are absorbed
5. Add Borsin to the rice and mix well. Add the stir-fry chicken and mushrooms and mix well.
6. Turn off the heat, add all the spinach leaves and mix well
7. Serve in a bowl, drizzle with a little olive oil and serve immediately