Broccoli Risotto with Chicken Fricassée 

 | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) Arborio rice
• 1 cup (250 ml) mead
• 4 cups (1 litre) chicken broth, warm
• 2 cups (500 ml) Broccoli Purée
• 1 cup (250 ml) grated Parmigiano-Reggiano cheese
• Salt and pepper
• 1/2 lb (225 g) skinless and boneless chicken thighs, diced
• 1/2 lb (225 g) white button mushrooms, quartered
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon (15 ml) Dijon mustard
• 2 tablespoons (30 ml) parsley, chopped