Half an Hour to Cooking Perfect 🍛Risotto🍛 (Chicken & Mushroom)
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To make an unforgettable 🍛Risotto🍛 (Chicken & Mushroom), below are the components required:
- Get 600 ml (20 fl oz) of stock – vegetable or chicken.
- Use 2 of chicken breasts, cut into small cubes.
- Prepare 1 of small,onion roughly chopped.
- Get 100 g (4 oz) of mushrooms, cubed.
- Prepare 50 g (2 oz) of parmesan cheese (extra for garnishing optional).
- Get 1 of garlic clove, crushed 6 tsp olive oil 2 tsp butter.
- Get 1 tsp of thyme Salt to taste Freshly ground black Pepper to taste.
After preparing the ingridients, next you are ready to prepare your appetizing 🍛Risotto🍛 (Chicken & Mushroom) by following the guidances on this section:
- Bring the stock to a simmer in a pan. Melt the butter and 2 tsp of olive oil in a separate pan and gently fry the onions for 5 minutes. Add the rice into the pan with the leek and cook for a further minute..
- Carefully add a ladel-full or ½ cup of the simmering stock into the pan. CAUTION: If the pan is hot it may generate a lot of steam. Please be careful!.
- Stir the mixture until all the liquid is absorbed. Keep adding the stock a bit at a time, always stirring until all the liquid has been absorbed..
- Once all the stock has been added the mixture should be creamy and the rice cooked, but slightly firm. Heat the remaining olive oil in a pan and fry the chicken gently for 5 minutes..
- Add in the mushrooms and garlic and fry for a further 1 minute. Add the chicken mixture to the rice together with the thyme and the parmesan. Season with salt and pepper and mix well and garnish with parmesan cheese before serving..
- #Tips: There are three essential elements to making a good risotto 1. The correct rice 2. Gradual addition of the liquid to the rice 3. Continual stirring! There are hundreds of different risotto recipes out there which use meat or vegetables or both. They almost all share this technique in common..
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I added the garlic with the onion. Also added some sliced shortcut bacon with the chicken and some. The way to make a proper Italian chicken and leek risotto is to pan-sear the chicken separately and serve it on top of the finished risotto. This way you get that nice and juicy pan-seared chicken exactly as it should be enjoyed. The risotto provides the base as well as the creamy texture for the dish.
Recipe : 🍛Risotto🍛 (Chicken & Mushroom)
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