For ➍1 tbs olive oil
200 g Arborio rice
75 cl chicken stock
4 chicken breast halves, boneless & skinless
3 tbs butter
200 g sliced fresh mushrooms, orange cepes/porcini preferred
10 cl/3 tbs orange juice
1 tbs capers
100 g artichoke hearts
salt & pepper
3 tbs Parmigiano, grated
Heat olive oil in a large frying pan over medium-high heat. Add rice and stir 1 m. Add chicken stock. Reduce heat to medium-low and simmer 20 m, stirring frequently.
Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms. Sauté until chicken is fully cooked and tender (5-10 m). Remove chicken and mushrooms to a plate. Set aside.
Increase heat to high. Add orange juice to frying pan. Simmer until liquid is reduced to approximately 10 cl/ 3 tbs. Add capers and simmer 1 to 2 m.
Cut artichokes into chunks.
Add artichokes hearts, chicken and mushroom mixture, salt and pepper to the juice. Stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice. Stir and blend.
Sprinkle with Parmigiano. Serve immediately.
Read risotto tip.
