Chicken and Mushroom Risotto
I found this recipe on geniuskitchen.com. The recipe was followed as it stated on their website.
Chicken and Mushroom Risotto
I found this recipe on geniuskitchen.com. The recipe was followed as it stated on their website.
Open in Cookpad AppSteps
- 1
In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
- 2
Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
- 3
Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
- 4
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
- 5
Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- 6
Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
- 7
Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
- 8
Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
- 9
Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
- 10
Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.
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