Make use of your leftover Sunday dinner with this tasty dish.


  • for the chicken and mushroom stock (optional):
  • 1 chicken carcase
  • 2 l water
  • 1 onion
  • 1 shallot
  • 0.5 leek
  • 1 celery stick
  • 2 cloves garlic
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 10 peppercorns
  • 20 g dried mushrooms
  • for the risotto base:
  • 200 g arborio rice
  • 1 diced shallot
  • 0.5 l chicken and mushroom stock
  • 1 garlic clove
  • olive oil
  • for the sautéed mushrooms:
  • 200 g wild mushrooms
  • 1 sprig of fresh thyme
  • 1 garlic clove
  • 20 g butter
  • olive oil
  • to finish:
  • 0.5 clove garlic
  • 50 g grated parmesan
  • 50 g mascarpone
  • picked chicken
  • chopped parsley


  • Pick chicken from carcase and leave in fridge until finishing stage. If making fresh stock boil all ingredients and simmer for 2-3 hours and strain. Otherwise use one stock cube to 2l off water add the dried mushrooms, thyme, peppercorns and bay leaf and simmer for 40mins and strain.
  • To make the risotto base fry the shallot and garlic clove in olive oil until soft but without colour add the rice and continue the fry for one minute. Gradually add the hot stock a little at a time until the rice is cooked but still retaining a little bite.
  • For the sautéed mushrooms heat up a large frying pan, when hot add oil, butter, mushrooms, thyme and garlic and fry until golden. Strain off excess fat and discard garlic and thyme.
  • To finish the risotto, place rice in small pot with mushrooms, garlic and just cover with a little chicken and mushroom stock and reduce until almost evaporated, add mascarpone and parmesan and stir until dissolved. Just before serving add picked chicken and chopped parsley. Finish with freshly shaved parmesan on top.

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