No standing over the hob stirring, no faff, just a creamy chicken and mushroom risotto baked in the oven. This Hairy Bikers version is from the Everyday Winners cookbook, serves 4, and leans on porcini powder for a deep, savoury hit.
Most risottos ask you to stir in stock ladle by ladle for twenty minutes, but this one skips all that. You brown everything, add the rice and stock, then let the oven do the work while you get on with your evening.
The one thing worth buying is porcini powder, since it is what gives the dish its real depth. A teaspoon melts into the rice and makes it taste like you simmered mushrooms for hours.
Hairy Bikers Chicken and Mushroom Risotto
Description
Chicken thighs, onion, and chestnut mushrooms are browned in a casserole, then porcini powder, herbs, rice, wine, and stock go in before the lid goes on. The whole thing bakes hands-off until the rice is creamy, then butter and Parmesan are beaten through for a glossy finish.
Ingredients
For the risotto
To finish
Instructions
- Heat the oven: Preheat the oven to 200°C, Fan 180°C, Gas 6. Choose a large flameproof casserole dish that can go from hob to oven.
- Brown the chicken: Heat the oil in the casserole, then add the onion, chicken, and mushrooms. Sauté quickly until the chicken is lightly browned, then add the garlic cloves and sprinkle in the porcini powder, stirring it through.
- Add rice and stock: Tip in the bay, thyme, rice, wine, and stock, then season with salt and pepper. Cover tightly with a lid or foil, then bake for 20 minutes.
- Stir and finish baking: Remove from the oven, give it a good stir, then return it for another 15 minutes. The rice should be cooked and creamy, though it may need up to 5 minutes more.
- Beat in the cheese: Take it out and beat in the butter and Parmesan until glossy. Scatter over a few thyme leaves, then serve with extra Parmesan at the table.
FAQs
What is porcini powder, and do I need it?
Porcini powder is simply dried porcini mushrooms blitzed to a fine dust, and it carries a huge amount of savoury flavour. You can buy it in tubs, or make your own by grinding a few dried porcini in a spice grinder.
A single teaspoon is enough for the whole dish, so a little goes a long way. If you cannot find any, soak 10g of dried porcini in warm water, then chop them and add the soaking liquid to the stock.
Is there a healthy or lower-calorie version?
Yes, the Hairy Bikers also have a lighter stovetop version in their Hairy Dieters book at around 300 calories. It uses chicken breast, dried mushrooms, and a spoon of half-fat crème fraîche instead of butter and Parmesan.
That one is the classic stirred method, so it takes a bit more attention at the hob. This baked version is richer and more hands-off, though both give you that comforting mushroom flavour.
Which mushrooms work best?
Chestnut mushrooms are ideal here, since they hold their shape and bring a firm, nutty bite. Button mushrooms work too, while a handful of wild mushrooms makes it feel a bit more special.
The porcini powder already does the heavy lifting on flavour, so you do not need anything fancy. Whatever fresh mushrooms you use, halve them so they stay chunky in the finished rice.
Can I use any rice, and what makes it creamy?
Risotto rice is essential, so reach for arborio or carnaroli rather than long-grain. Those short, starchy grains are what release the creaminess that makes a risotto what it is.
Beating in the butter and Parmesan right at the end is the classic finishing touch. That final stir, known as mantecatura, is what pulls everything into a glossy, creamy whole.
Can I make it ahead or reheat leftovers?
Risotto is best eaten fresh, since it firms up as it cools and loses that loose, creamy texture. If you do have leftovers, loosen them with a splash of stock when you reheat.
For the same flavours in other forms, the chicken and mushroom pie and chicken chasseur both pair chicken with mushrooms. If you fancy another rice one-pot, the chicken and chorizo paella comes from the same book. The tarragon chicken is a lovely creamy midweek dinner too.
