Chicken and Mushroom Risotto
photo by Chef floWer
- Ready In:
- 500 g chicken thigh pieces, diced, skin and excess fat removed
- 1 onion, diced
- 1 teaspoon minced garlic
- 500 g arborio rice
- 1⁄2 cup white wine (I must stress to use a quality white wine! Don't use something that you wouldn't drink, believe me, )
- 1 pinch saffron strands, soaked in a little water for atleast 1 hour or 1/4 teaspoon immitation saffron
- 4 -6 cups chicken stock, warmed
- 8 large mushrooms, sliced (cup mushrooms work best)
- 1 bunch english spinach or 100 -200 g Baby Spinach, roughly chopped
- olive oil
- parmesan cheese (optional)
- 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.
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Complements to the chef!!!!! Although it was a lot of work, the risotto was excellent!!!! My family (mother, father, wife & sister) loved it and they are still talking about it weeks later. I am going to make it again tonight just for my wife and I. I used chicken breast as I can not find kosher boneless chicken thighs. I also excluded the cheese because we can not mix milk & meat. If it weren't so much work, I would make it more often!!!! Thanks for the share!!!!
Yummo! We love Risotto so I was looking forward to make this recipe. I had to make two changes, I used chicken breast however I prefer using chicken thighs but it mean 30 mins drive each way to the supermarket. The other change was I used frozen spinach because that was all I had at home. Overall we all almost licked the bowl clean. Thank you Hayley_11
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Ofcourse this photo isn't actually me, but it's a pic i came across one day and just loved it! Moving on... I'm an Aussie girl and i absolutely love living here (in the food sense lol!) because it's so easy to access foods from all sorts of cultures and it's all so easily accessible! I work in a cafe which is quite fitting, and it's great because i'm around food all the time (and it's free...!). I do a heck of a lot of dancing and am about to enter year 12 (argh, exams and hard work!) so i do a lot of cooking as a way of relaxing. Also a bit of a healthy nut, and i don't tolerate dairy too well, so i'm always looking out for ways to make a recipe healthier and how to make it without dairy! I still enjoy cooking with everything (even if i don't eat it!) and most of the time it's passed onto the rest of the family (who are definitely happy with me doing the cooking fairly regularly!) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">