Ingredients
60g butter, chopped
2 Tbsp extra virgin olive oil
8 chicken thigh cutlets, skin removed
300g Swiss brown mushrooms, thickly sliced
1 large leek, thinly sliced
4 cloves garlic, very thinly sliced
1 Tbsp lemon thyme leaves
½ cup dry white wine
1½ cups pearl barley
1 litre chicken stock
Sea-salt flakes and freshly ground black pepper, to season
1 bunch Tuscan kale, stems removed, leaves shredded
¾ cup finely grated parmesan
PARMESAN ROUNDS
1 cup finely grated parmesan
Method
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Melt half of the butter and half of the oil in a large frying pan on high heat. Cook chicken for 5 minutes, turning, until golden. Transfer to the bowl of a 5.5 litre pressure cooker.
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Heat remaining butter and oil in same pan on medium. Cook mushrooms and leek for 5 minutes, stirring, until softened and golden. Add garlic and thyme, cook for 1 minute. Add wine, bring to boil and cook for 2 minutes until reduced by half.
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Transfer mushroom mixture to pressure cooker. Stir in pearl barley and stock, season. Secure lid. Cook on high pressure for 25 minutes.
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Meanwhile, to make Parmesan rounds, preheat oven to 200°C fan-forced (220°C conventional). Line 2 large oven trays with baking paper. Spoon 1 tablespoon of the parmesan onto trays, spreading to 8cm diameter, leaving a 3cm gap between each one. Bake for 5 minutes or until golden. Cool for 30 seconds then carefully lift from tray and bend into a taco shape. Cool on tray.
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Release pressure using quick release method. Remove chicken, cool slightly. Add kale and parmesan to pressure cooker, stir. Close lid. Remove chicken from bone and shred meat. Stir through risotto. Season. Serve risotto with crisp parmesan rounds.
You might also enjoy making Karen Martini's Risotto With Cevapcici Meatballs, Peas And Bocconcini
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