Well, I did it. I made the risotto. It came out good this time. I first sauteed the mushrooms with a chopped shallot and garlic. I then deglazed the mushroom mixture twice using white wine. This gave the mushrooms a nice uniform brown color. I then added the chicken and and finally the rice, Arborio. I used 1 cup of white wine to start, then ladled in chicken stock as needed. Once the rice was al dente, but not too al dente, I added 4 tbsps of butter, 2 tbsps of chopped fresh chives, 1/3 cup grated Parmigiano-Reggiano, and 2 cloves of garlic, pressed. One thing though, it was not all that "soupy" as I have seen other risotto recipies, but the family loved it!
5 cups chicken stock as needed
3 tbsp olive oil, divided
1 cup crimini mushrooms, thinly sliced
1 cup white mushrooms, thinly sliced
1 small shallot, minced
3 tbsp olive oil, divided
1 cup crimini mushrooms, thinly sliced
1 cup white mushrooms, thinly sliced
1 small shallot, minced
2 cloves garlic, pressed
2 cups grilled cubed chicken breast (pre-cooked)
1 ½ cups Arborio rice
2 cups dry white wine, divided
salt to taste
freshly ground black pepper to taste
2 tbsp finely chopped chives
4 tbsp butter
1/3 cup freshly grated Parmigiano-Reggiano cheese (or any cheese you like)
In a saucepan, warm the stock over medium heat.
Add 2 tbsp olive oil in a sauté pan over medium-high heat. Stir in the mushrooms and shallot. Cook mushrooms until soft and start to brown, about 5 minutes. Add 1/2 cup white wine to deglaze. When wine reduces, add 1/2 cup more and let reduce. Mushrooms should have a uniform brown color.
Add 1 tbsp olive oil to the pan, and stir in the chicken. Cook 1 to 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup stock to the rice, and stir until the stock is absorbed. Continue adding stock ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, add butter, chives, pressed garlic, and Parmigiano- Reggiano. Stir together. Season with salt and pepper to taste.
2 cups grilled cubed chicken breast (pre-cooked)
1 ½ cups Arborio rice
2 cups dry white wine, divided
salt to taste
freshly ground black pepper to taste
2 tbsp finely chopped chives
4 tbsp butter
1/3 cup freshly grated Parmigiano-Reggiano cheese (or any cheese you like)
In a saucepan, warm the stock over medium heat.
Add 2 tbsp olive oil in a sauté pan over medium-high heat. Stir in the mushrooms and shallot. Cook mushrooms until soft and start to brown, about 5 minutes. Add 1/2 cup white wine to deglaze. When wine reduces, add 1/2 cup more and let reduce. Mushrooms should have a uniform brown color.
Add 1 tbsp olive oil to the pan, and stir in the chicken. Cook 1 to 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup stock to the rice, and stir until the stock is absorbed. Continue adding stock ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, add butter, chives, pressed garlic, and Parmigiano- Reggiano. Stir together. Season with salt and pepper to taste.
Congrats on a blog! The risotto looks delicious!
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