Heat a tablespoon of the oil and add the chicken along with a few sprigs of thyme, some salt and pepper. Sautee´the chicken until cooked, then remove and set aside
Heat another tablespoon of the oil and sautee´the mushrooms the same way and set aside
Add the remaining oil to your pot and add in the onion and garlic
When the onions turns translucent and the garlic becomes fragrant, add the rice
Stir fry the rice until it becomes translucent and then add the wine. Mix well and wait until the wine evaporates
Then add about 2 ladles (or just enough to cover the rice) of the stock, a few thyme sprigs and cook the rice. Repeat this process until the rice is completely cooked
When the rice is cooked and creamy, add the remaining crushed pepper, chicken and mushrooms. Stir this in well and check for salt. Adjust, if needed
Lower the flame and add the grated parmesan
Mix it in well and add the chopped parsley and basil leaves. Turn the flame off, cover and let it rest for 5 minutes before serving
Serve this yummy and creamy mushroom and chicken risotto fresh and warm with a glass of chilled white wine. Enjoy!
