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Chicken and Mushroom Risotto
By Andy | March 30, 2008
Chicken and Mushroom Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 20-25 minutes
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Ingredients
3 cups of arborio rice.
1.75 litres of chicken stock. Shop bought is OK, or make your own with this recipe.
2 cups of shredded BBQ chicken.
400 grams of your choice of button, shitake, portabello, oyster or swiss brown mushrooms, diced.
1 large brown onion, diced.
1/2 cup dry white wine.
2 cloves of garlic, crushed.
1 tablespoon of olive oil.
30 grams of butter.
2 tablespoons fresh chopped fresh leaf parsley.
1/2 cup fresh grated parmesan.
Extra parmesan to serve.
Method
Heat the olive oil over medium high heat in a non stick pan. Pan needs to have a fitted lid.
Add the onion and cook for 2 minutes.
Add garlic and cook for 1 minute.
Melt the butter in the onion and garlic mix.
Add the arborio, stir into the oil.
When arborio begins to change to slightl opaque, add the stock, reserving 1 cup.
Bring the stock to the boil, cover the pan and simmer gently for 15 minutes, stirrinng 3 times.
For the last minutes, it is important that you watch the pan and stir constantly.
Add the mushrooms, white wine and chicken, and stir in. The dish needs about 5 minutes more cooking.
Risotto is cooked once the rice has the only the slightest amount of resistance left when you bite into it.
If you feel the dish is becoming too dry, add more of the chicken stock in small quantities as necessary.
Remove from heat, stir in parmesan and parsley.
Serving
Heap into pasta bowls, top with fresh cracked pepper and extra parmesan.
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Topics: Chicken & Other Poultry | No Comments »
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