Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Milanese style Chicken Risotto with mushrooms and Parmesan


  • 500g x Skinless chicken thighs - finely sliced

  • 1 x Small onion, diced.

  • Olive oil

  • 400g x Alborio rice - essential

  • 40ml x Dry white wine

  • 6 x Button mushrooms or dry Porcini mushrooms

  • 4 x Heaped teaspoons of Spice Road Spices, Italian Village Blend

  • 3 x Tablespoons of grated or crumbled Parmesan

  • 30g x Butter

  • 4 x Tablespoons of finely chopped Parsley

  • 1 x Cup Peas - frozen Peas work well.

  • 1 x Litre Chicken stock ( 4 x Cups )

Important: There should be sufficient salt and pepper in the Italian Mix but worth checking in case you feel a little more is needed.


Simmer half the stock in a pan or saucepan and add the chicken pieces. Par cook and set aside reserving the chicken stock.

In a medium sized saucepan fry the onions till soft then add the Spice Roads Italian Blend, a little chicken stock, mushrooms and the rice and stir. Add the wine and stir a little then add 250m/l ( 1 x cup ) of the chicken stock and stir while bringing to a simmer.

Stir until the the liquid is absorbed then add another 125 m/l (1/2 cup ) and continue stirring so that the rice is cooked evenly. Once this has been absorbed add the balance of the stock and again stir gently to absorb.

Now add the chicken and the stock from the chicken together with the garden peas and parsley. Stir then add the Parmesan and the butter and stir again to finish the dish.

Lots of continuous stirring but good fun ! Especially with a glass of the white wine in the spare hand !

Note : Premium pepper and Sea Salt have been included with the Italian Spice Blend