Risotto ai Funghi Porcini Mushroom Risotto

Soak the dried porcini mushrooms in 250 ml warm water for 15 minutes. Meanwhile, bring the chicken broth to a simmer in a small saucepan over low heat.

Dice the onion and mince the garlic. Drain the porcini, reserving the soaking liquid, then chop the mushrooms finely.

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for 3–4 minutes until softened and translucent.

Add the garlic and chopped porcini, cook for 1 minute until fragrant. Stir in the rice and toast for 2 minutes, stirring constantly.

Pour in the reserved porcini soaking liquid, avoiding any grit at the bottom, and stir until absorbed. Then add the warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next, for about 18–20 minutes until the rice is creamy and al dente.

While the risotto cooks, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and cooked through (internal temperature 75°C). Let rest for 2 minutes, then slice.

When the risotto is done, stir in the frozen peas, butter, and grated parmesan. Cook for 1–2 minutes until the peas are heated through. Season with salt and pepper to taste.

Serve the risotto topped with sliced chicken and a sprinkle of chopped fresh parsley.