1
Saute chicken olive oil on high heat. Season with salt and pepper. Remove chicken into a bowl once browned and almost cooked through.
2
Saute mushrooms with garlic on medium-high heat until caramelised and nutty. Remove mushrooms and set aside.
3
Sweat leeks with the olive oil and minced garlic until soft. About 5 minutes. Then, add arborio rice.
4
Lightly toast the rice by constantly stirring on medium heat for 1 minute.
5
Add 1 cup of hot stock into the pan, stir constantly on low heat until the stock has been fully absorbed. Repeat until all stock has been absorbed.
6
By now, the risotto should be creamy and soft on the outside yet slightly firm on the inside.
7
Stir browned chicken into the risotto, including its juices (flavour!). Continue to stir the risotto until chicken is cooked through, taste and adjust for seasoning.