chicken, mushroom and pea risotto – serves 4

1 medium onion very finely diced
100g unsalted butter cut into 1 cm cubes and kept cold plus another 40g 
3 medium chicken breasts, cut into 2cm dice
200g Portabello mushrooms, cut into large chunks
150g petite pois
400g Vialone Nano or Carnaroli  risotto rice
200ml dry white wine
1500ml chicken stock
150g of grated grana padano (or parmesan) cheese

Over a medium heat in large heavy based pan soften the onion in 40g butter for about 3 minutes. Don’t let butter or onion brown.

Add the chicken and cook for 2 minutes stirring occasionally until the chicken is no longer pink. Add the mushrooms and continue to cook for 2 minutes, stirring. Add the peas and stir.

Add the rice and stir to coat in butter. Cook for two minutes stirring occasionally until rice is translucent. 

Add the white wine and stir (heat this in microwave before adding). 

When the wine is absorbed by the rice add a ladle of hot stock. 

When the stock is almost all absorbed, add another ladle. Repeat until all stock has been absorbed. This takes around 15 to 20 minutes. It’s important to stir regularly to avoid rice sticking to the base of the pan, but not constantly since this could break up the rice. 

When all of the stock is absorbed, the rice should have a loose creamy texture but retain a little firmness to the bite. You may not need to use all the stock. The rice will tell you when it has absorbed enough. 

Remove from the heat for one minute to allow to cool a little, otherwise the butter may split.

Add the chilled butter cubes and gently beat in until all melted.

Add the grated cheese and stir. 

Season to taste.