Chicken and Mushroom Risotto
Cooking time50 min
Do you want to learn a new method of making risotto without compromising on quality? This chicken and mushroom risotto recipe offers an innovative way of making risotto and it comes out as creamy as a conventional one as well. Total cooking time is 50 minutes and if you follow the exact quantity of ingredients advocated in this chicken and mushroom risotto recipe, you can serve this dish for 4 people. First of all, place a hot or skillet over high heat.
Pour 1 teaspoon oil and heat.
Bacon must be added and cooked until it becomes golden.
Then, it should be transferred to a microwave-proof bowl.
Just leave one tablespoon bacon fat in the pot and excess must be discarded.
Now, chicken has to be added and it should be cooked through until turning brown.
The cooked chicken must be transferred to a bowl.
Then, mushrooms must be added and cooked until they become light golden.
You have to add the cooked mushrooms with the chicken.
The next step is to turn the heat to medium.
The pot should be returned to the stove.
Add butter and melt.
Onion and garlic have to be added.
You need to saute for 3 minutes until softened.
Turn the heat to high.
Rice needs to be added and stirred for 1 minute to make the grains partially translucent.
The next step is to add wine.
Cook for 2 minutes. (Make sure that you scrap the bottom of the pot to eliminate the alcohol smell).
Now, the heat should be turned down to medium low.
3 cups of stock have to be added.
Cook it uncovered until the majority of the liquid is absorbed.
Stir once or twice.
The firmness of the rice has to be checked and add 1/2 cup of stock at a time.
Stir well until absorbed.
The rice must be cooked to your taste.
Now, mushrooms and chicken must be added back to the risotto during the final minutes to just heat through.
When the risotto is almost ready, you have to add a splash of chicken broth.
It is being done to make the risotto a bit soupy and then, take it off from the heat.
Then, parmesan and butter should be added and stir really well to activate the starch. (Such an approach makes it extremely creamy).
You can add more butter if you want a soupier risotto because the excess liquid evaporates in a quick manner.
You can garnish using parmesan, parsley and reheated bacon.
- Olive oil – 1 teaspoon
- Sliced mushrooms – 13 oz/ 400 grams.(You can use Swiss brown).
- Chicken broth/stock – 4 cups/1 liter.
- Bacon – 2.5oz/75 grams. (You can use fatty or streaky).
- Minced garlic cloves – 2 nos.
- Unsalted butter – 2 tablespoons/ 4 grams.
- White wine – 1/2 cup/125ml.
- Finely diced onion – 1 no. (It can be white, brown or yellow).
- Arborio risotto rice – 1-1/4 cups/250 grams.
- Chicken thigh fillets – 12 oz/350 grams. (They should be cut into bite size pieces).
- Parmesan cheese; freshly grated – 1/2 cup/35 grams
- Unsalted butter – 1 to3 tablespoons/15 to 50 grams.
- Freshly chopped parsley.