date:May 29, 2014
Ingredients
2.5L (10 cups) chicken stock
40g butter
125ml (1/2 cup) olive oil
2 brown onions, finely chopped
880g (4 cups) arborio rice
1 1/2 tablespoons fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken thigh fillets, cut into 1cm pieces
200g button mushrooms, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan
Method
1. Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
2. Heat butter a