30g Dried Porcini Mushrooms
1 Medium Brown Onions Diced
400g Risotto Rice
Olive Oil
1 Litre High Quality Chicken Stock
75g Parmesan Finely Grated
2 Large Garlic Cloves Minced
4 Boneless Chicken Thighs
Black Pepper
Salt
Leaves from 5 Fresh Thyme Sprigs
Soak the mushrooms in 200ml of boiling water then add glug of olive oil to a deep oven proof pan, add the diced onion and fry on a medium heat for 5 minutes.
Add the garlic and cook for a couple of minutes. Add the rice and toast for another couple of minutes.
Add the mushrooms with the soaking liquid. At this point use scissors to chop the larger mushrooms. Add the stock and thyme. Bring to the boil then seal the pan with foil (and lid if possible).
Place in the oven at 190C for 35 minutes.
Whilst the risotto is in the oven season the chicken with salt, pepper and a little olive oil. Air fry on max heat for 15-20 minutes, flipping half way through. Once cooked chop into bitesize chunks.
When the risotto is done remove the foil and stir until the risotto reaches desired thickness, this may take 5 minutes. Add the parmesan and combine, then stir in the chicken. Check the seasoning and add salt and or pepper as desired.