Chicken and Mushroom Risotto
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Cooking time: 30 minutes for menu
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Risottos are so easy, so heartwarmingly good, such a perfect comfort food...and a great way to use up the odd bits left in the fridge. What more can we want this time of year? Besides the diamond earrings, I mean....
Chicken and Mushroom Risotto with Red Pepper Coulis Time: 30 minutes
We could just stir the Red Pepper Coulis into the risotto, but I liked the idea of drizzling it over the top for an occasional 'bite' of flavor. And it's prettier!
1/2 plus 2 tbs cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated This is important! The stuff out of the can will
not do these wonderful risottos justice. You will be disappointed. Trust me on this. Don't be tempted.....
Condimenti
Garnish
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter. Drizzle with Red Pepper Coulis. Serve.
Note: It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
1 chicken breast, boneless, skinless
4 oz mushrooms
1/2 cup olives, any color
1/2 onion
1 tsp thyme
1 tsp oregano
1 tbs olive oil
Chop onion. Clean and slice mushrooms. Cut chicken into bite-size pieces. Cut olives in half. Heat oil in small skillet. Add onion, mushrooms and sauté until tender. When vegetables are tender and add chicken and herbs. Sauté until chicken is cooked through. Stir in olives, cover, turn heat to low and keep warm until needed.
Garnish
red pepper coulis
Gently reheat and keep warm until needed
Fresh Fruit
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Cooking Schedule: 30 minutes |
Add stock to rice, stir |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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