Chicken and Balsamic-Infused Mushrooms Risotto

This recipe is inspired by "Audrey's Kitchen" - a satirical show about cooking shows. Funnily enough "Audrey" released a cookbook about her adventures in Italy and a similar recipe was in the book. I, of course, amended it.

Ingredients

500-600g chicken thigh, cut into 2cm cubes
1 large brown onion, halved, thinly sliced
50g butter
1 ¼ - 1 ½ litres boiling water
3-5 teaspoons of chicken stock powder
1 cup dry white wine
1 - 1 ½ cups of arborio rice
3 tablespoons grated parmesan
2 tablespoons oregano
Pinch saffron threads
Grated percorino cheese
Pepper
Olive Oil

Balsamic Mushrooms
300g button mushrooms, sliced
30g butter
Balsamic Vinegar

Method

Add boiling water and stock powder into a large jug. Set aside
In a small bowl, add saffron threads and 2-3 tablespoons boiling water. Set aside
In a small frypan, add butter. Once melted add mushrooms.
Once mushrooms have started to brown, add enough balsamic vinegar to cover all mushrooms. Cook for 2-3 mins, or until mushrooms caramlise. Set aside.
Heat 2-3 tablespoons of oil in a large saucepan over high heat. Add the chicken. Cook, stirring, for 2 to 3 minutes, or until browned. Once browned, remove from saucepan.
Add butter to saucepan. Once melted, add the onion and cook until translucent. Add chicken and arborio rice and stir until rice becomes translucent.
Add wine. Stir until wine is absorbed. Add 2 ladles of the chicken stock mix.
Stir until absorbed. Continue to add 1 ladel of chicken stock until rice is al dente.
Add parmasen cheese, saffron mixture and season with pepper. Cook for a further 5-10 mins.
Stir in oregano and mushrooms. If more liquid is required, add boiling water only.
Serve into bowls. Sprinkle percorino and top with pepper.