Spicy risotto with mushrooms and glazed chicken breast

Italian and asian fusion - truly amazing

Ingredients

For the rice

3/4 cup risotto rice

2 cups chicken stock

250 gr button mushrooms

50 gr salted butter

1 white onion diced

1 chilli finely chopped (optional)

100 gr hard cheese (I used parmesan)

2 large tomatoes finely chopped

1 large clove garlic

ALOT coarse-ground black pepper

For the chicken

1 large chicken breast slice so flat (half but all the way)

1 tbsp olive oil

1/2 tsp Chilli flakes

1 tbsp dark brown sugar

Salt

Steps

1. 1. Sauté the onion in the butter until soft not browned, then add garlic fry 1 minute and add the tomato and rice. turn off heat and stir (you can now leave until you want to cook and serve if waiting guests to arrive)

3. 2. In a separate pan heat the chicken stock until light simmer. Then start the heat in the pan with the Rice mixture, add 2 ladles of stock to the rice and stir. Let the liquid be all absorbed and then add 2 more ladles. after this absorbed add the mushrooms and stir in again.

4. 3. Add the remaining stock and ground black pepper and stir until all nearly absorbed then remove from the heat.

5. 4. Heat the olive oil until very hot. Sprinkle the Chicken breast with salt both sides and place into the pan - cook on first side until slightly brown then then over. Again wait until slightly brown and turn again.

6. 5. Repeat turning until the chicken is nearly cooked all the way - about 4-5 mins (you do not want any raw chicken) Add the Sugar and chilli powder to the pan and turn the breast a few times to coat.

7. 6. Remove the chicken from the pan and allow to rest for 2 mins while you finally reheat the rice - add just a little water if now too thick then a little extra butter and the cheese. One melted put into bowls - slice the chicken and put on top. Serve immediately 

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