Recipe - Chicken & Mushroom Risotto
Total pot = 42 points. Divide up as appropriate
Ingredients
400gm chicken thigh fillets, diced
200gms button mushrooms
1 red onion finely chopped
4 cloves garlic
300gms Arborio rice
40 mls olive oil
1 tbs butter
1.2 litre vegetable stock
1/4 cup basil leaves
1/2 cup dry white wine
80 gm parmesan, grated
Method
1. Heat oil in a heavy based saucepan and add garlic, add chicken to the pan and toss until cooked, try not to brown chicken too much. Remove from pan.
2. Add butter to saucepan, when melted add onion and Arborio rice and cook for two minutes until rice is translucent and each grain is coated in butter.
3. Add white wine and reduce by half, add mushrooms and then add stock one ladleful at a time until all stock has been absorbed stirring constantly, this will take about 25 minutes.
4. Return chicken back to saucepan and stir thoroughly and ensure risotto is thick and creamy - not sticky - add torn basil leaves, Parmesan cheese, add salt and pepper to taste.
5. Serve immediately
My comments
This was sensational. I don't cook risotto much, must be about 5 years since the last one, but this was very filling and the only warning I would offer is to serve it into appropriate sizes from the pot before you eat as you will go back for more if you put it all in the middle of the table. ;D
Credits
Recipe taken from the ABC - Peter Milosevic's Chicken and Mushroom Risotto - and modified slightly by me.
Ingredients
400gm chicken thigh fillets, diced
200gms button mushrooms
1 red onion finely chopped
4 cloves garlic
300gms Arborio rice
40 mls olive oil
1 tbs butter
1.2 litre vegetable stock
1/4 cup basil leaves
1/2 cup dry white wine
80 gm parmesan, grated
Method
1. Heat oil in a heavy based saucepan and add garlic, add chicken to the pan and toss until cooked, try not to brown chicken too much. Remove from pan.
2. Add butter to saucepan, when melted add onion and Arborio rice and cook for two minutes until rice is translucent and each grain is coated in butter.
3. Add white wine and reduce by half, add mushrooms and then add stock one ladleful at a time until all stock has been absorbed stirring constantly, this will take about 25 minutes.
4. Return chicken back to saucepan and stir thoroughly and ensure risotto is thick and creamy - not sticky - add torn basil leaves, Parmesan cheese, add salt and pepper to taste.
5. Serve immediately
My comments
This was sensational. I don't cook risotto much, must be about 5 years since the last one, but this was very filling and the only warning I would offer is to serve it into appropriate sizes from the pot before you eat as you will go back for more if you put it all in the middle of the table. ;D
Credits
Recipe taken from the ABC - Peter Milosevic's Chicken and Mushroom Risotto - and modified slightly by me.
mmm this sounds delicious, i never thought to add chicken to a risotto before, will have to give it a go sometime! mmmmrisotto
Posted by
Cat |
May 10, 2006 9:06 pm
This sounds divine!
Posted by
philippa_moore |
May 11, 2006 10:52 pm