5 cups Massel chicken style liquid stock
20g unsalted butter
1/4 cup olive oil
1 brown onion, finely chopped
2 cups arborio rice
1 tablespoon fresh thyme leaves
1/4 cup dry white wine
2 garlic cloves, crushed
1 cups finely grated parmesan
Salt flakes, to season
<Chicken and mushroom version>
250g chicken thigh fillets, cut into 1cm pieces
100g button mushrooms, cut into 1cm pieces
squid 1 cleaned hood, cut into 1cm rings
raw peeled prawns 150g, butterflied
cherry tomatoes 150g, halved
tomato purée 2 tsp
Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper to serve.