Chicken And Mushroom Risotto Recipes

RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
• Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
• Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
• Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
• Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• Cook rice this way until tender which should take about 25-30 minutes.
• Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
• Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
• Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
• Serve immediately. The remaining parmesan can be added to each serve if requested.

CHICKEN AND MUSHROOM RISOTTO

Steps:

• Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
• On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
• Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
• Add one cup of the stock and continually stir whilst bringing to the boil.
• Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
• Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
• When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
• Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
• Serve warm.
• If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.