2 boneless chicken thighs
2 stalk fresh rosemary
4 garlic cloves, finely chopped (for marinated chicken)
20g mushrooms
6 cups chicken stock
4 tbsp olive oil
1 tablespoon butter
1 medium Italian red onion
2 garlic cloves, crushed
2 cups risotto rice
1 cup grated parmigiano reggiano (parmesan cheese)
2 tbsp dried or fresh parsley
salt and pepper
pinch of nutmeg powder
Preparation:
1. In the meantime, marinade chicken, rosemary, finely chopped garlic, pepper and salt for 30 minutes or an hour.
2. Preheat the oven to 200°C/ 400°F. Put the marinated chicken into baking pan and bake for about 30 minutes. After 30 minutes the chicken should be cooked and nicely crispy skin.
3. Meanwhile, heat the oil and butter in a large wide heavy saucepan. Cook the onion and garlic until softened. Add the rice and reduce the heat to low. Season and stir to thoroughly coat the rice.
4. Heat the oil in skillet, saute the chopped mushrooms, nutmeg season and cook, stirring until softened but not browned.
5. Add the mushrooms and increase the heat cook until the liquid has been absorbed. Stir in a ladleful of stock and cook over moderate heat, stirring continously.
6. When the stock has been absorbed, stir and continue for another 20 minutes. Until all the stock has been absorb the stock and the rice is cook al dente and season with salt and pepper. Remove from the heat, stir and mix in the parmesan cheese and parsley.
