Chicken & Mushroom Risotto
photo by eabeler
- Ready In:
- 2 tablespoons butter
- 2 1⁄2 cups fresh mushrooms, sliced
- 1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
- 5 1⁄2 cups chicken stock (heated)
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 1 large chopped onion
- 4 garlic cloves, crushed
- 1 cup of grated parmesan cheese
- 1⁄4 cup cream (optional)
- 2 tablespoons of chopped fresh parsley
- salt & pepper
- 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.
Questions & Replies
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Very good recipe, but even easier to do with an electric pressure cooker in 6 minutes! The primary reason I'd first purchased a pressure cooker was because they make absolutely Perfect risotto! No stirring necessary. It requires less liquid in a PC, only 4 cups chicken stock for the 1 1/2 cups arborio rice. The meat, veg, and rice can be sautéed in the butter right in the pot (I add a bit of olive oil too), add the liquids, cook at pressure for 6 minutes. When done, stir in the cheese, and the optional cream if using that, and garnish with parsley. Quick, easy, perfect texture, perfectly creamy, even without adding cream.
METRIC MEASURES IN GRAMMES please!!! The recipe is fabulous except it took me so long to find the non-US measurements :-( I did click on the 'metric' button, but it just gives liquid measures (ml) for dry ingredients- pointless! So, if this helps anyone else here we go with metric conversions for the dry ingredients: Mushrooms,sliced=190g (2 1/2 cups); arborio rice= 330g (1 1/2 cups); parmesan grated = 100g (1 cup)
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I live in Perth, Western Australia. I am an Office Manager in a Mining Exploration Company. I love summer and going to the beach. I also like rugging up in warm clothing during winter. I love watching cable tv with my hubby on quiet nights at home. I love cooking with a glass of red wine but equally I like a beer or two! I have two cats who I adore but who live with my parents as our place is on a main road and I want them to have a long life. We have recently acquired 2 Jack Russell puppies who are so adorable. They are now part of our little family. DH and I like to get away down south of Western Australia at least 4 times a year. We are happy to stay in 5 star hotels or camp! Depends on the mood! We have recently purchased a block way down south of Western Australia in a little coastal town called Hopetoun. We are looking forward to building a house and spending a lot more time down there, with the view that we will retire down there and enjoy our fishing life. I am happy with my life and look forward to having children with my lovely husband. I don't have many dislikes but I do dislike bitchiness and arrogance. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">