Comfort Food; Chicken and Mushroom Risotto

{image: photography by brie williams, discovered via moodboard} 

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.  ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story 

Ingredients

chicken and mushroom risotto

¼ cup olive oil

2 cups rissoni 
¼ cup white wine vinegar  
4-5 cups chicken stock 

1 cup of fresh milk
3 tablespoons butter 
2 cloves garlic, crushed 
1 brown onion, diced 
½ teaspoons chilli flakes 
200g chicken breast, diced
200g button mushrooms, sliced
100g swiss brown mushrooms, sliced
1/3 cup grated parmesan cheese
¼ cup finely chopped parsley (optional)

Method 

1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add alborio rice and cook for 1-2 minutes, stirring continuously. Add white wine vinegar, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
2. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent.
3. Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
4. Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste. Add one cup of milk and stir till it simmer.
5. To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.