Categories
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Chicken & Mushroom Risotto |
Tips: A risotto should have moist but separated
grains. Stock should be added a little at a
time and only when the last addition has
been completely absorbed.
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Prep Time: 5 min
Cook Time: about 1 hr
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Yield:4
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INGREDIENTS: |
| generous 1/2 cup |
butter |
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| 2 lb |
skinless, boneless chicken, thinly sliced |
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| 1 |
large onion, chopped |
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| 2 1/2 cups |
risotto rice |
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| 2 1/2 cups |
chicken stock |
|
| 2/3 cup |
white wine |
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| 1 tsp |
crumbled saffron strands |
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salt and pepper |
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| 1/2 cup |
grated Parmesan cheese, to serve |
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| 1 cup |
portabello mushrooms, chopped |
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DIRECTIONS:
- Heat 4 tbsp of the butter in a deep skillet and cook the chicken and onion until golden brown. Add the mushrooms.
- Add the rice, stir well, and cook over low heat for 15 minutes.
- Heat the stock until boiling and gradually add to the rice. Add the wine, saffron, and salt and pepper to taste and mix well. Simmer gently for 20 minutes, stirring occasionally and adding more stock if necessary.
- Set aside for 2-3 minutes. Just before serving, add a little more stock and simmer for 10 minutes. Serve the risotto, sprinkled with the grated Parmesan cheese and the remaining butter.
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