Chicken & Mushroom Risotto

Submitted By:
Fluffy


Background Info:
To serve more people just add more chicken, Mushroom & Shollots, around 85g of rice per person (and you may need more stock the more rice you use). No. of Servings:
Preparation time:
10min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
Heat a little Olive Oil in the pan, then add the Chicken and brown on both sides (roughly 2-3 minutes on each side) then add the Chopped Mushroom, Shallots & Garlic and cook until softened (3 minutes), season with Salt & Pepper

Now add the Arborio rice, wait until the grains go translucent around 1-2 minutes then add the glass of white wine and reduce the heat to a simmer, and stir occasionally.

Allow the white wine to absorb before you start adding the chicken stock, and then add around a ladle at a time stirring in as you go. Each time you add more chicken stock allow it to reduce before you add the next ladle, stirring occasionally. This should take around 15-20 minutes for all the stock to be added.

Once you are down to the last few ladles of stock, taste to insure that the rice is cooked, if not add a little more stock until rice is cooked to your liking. Then at this point take off the heat and stir in the knob of butter.

Once the butter has melted, sprinkle with a good helping of Parmesan Cheese and cover the pan for 1-2 minutes.

Take off the cover and stir in the melted parmesan.

Serve in bowls to keep the heat, and serve with pieces of buttered French stick for dipping. Yummy!!

2 user comment(s)

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Submitted by Squidgy @ 4:45pm Tuesday August 04, 2009
Better without the bread!

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Submitted by Squidgy @ 4:47pm Tuesday August 04, 2009
Better without the bread!

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