Food Hero

Mushroom and Chicken Risotto by Rachelle
August 28, 2008, 3:52 pm
Filed under: Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , ,

Submitted by: Rachelle

Risotto is one of my favorite comfort foods, and it’s surprisingly easy to make. The key to successful risotto is to keep the broth warm in a saucepan over low heat next to the skillet you are cooking the rice in. While making risotto you do have to stir it regularly, but you don’t have to beat it like a maniac. Just stay attentive so it doesn’t scorch. Be sure to let all the liquid absorb before pour adding more.

The first time I made this it turned out much too salty, even with unsalted butter and no-salt broth. So start with a little bit of salt and adjust towards the end, after you’ve put in the parmesan cheese (which is quite salty in itself.) This calls for lots of unsalted butter – 12 T total. Sticks of butter are a different size in DK than in the USA, so I’m not sure how many sticks this is for all you Yanks. It’s two big sticks of Dansk smør. This easily serves 6-8 as a main dish.

Shopping List
8-10 cups low-sodium vegetable or chicken stock
8 T unsalted butter
2 medium yellow onions, minced
coarse salt and black pepper
2 c Arborio rice (don’t use other kinds of rice!)
1 cup dry white wine (chardonnay, sauvignon blanc, or chablis will all work)
1 cup grated parmesan cheese

4 T unsalted butter
1 lb quartered mushrooms
2 2inch sprigs of fresh rosemary, stripped off woody stems and lightly chopped
2 cooked chicken breasts, diced

In a large skilled or wide saucepan, heat 4 T of butter over medium heat. Add onion, a little salt, and a good deal of fresh ground pepper. Cook, stirring occasionally until the onions are soft and slightly translucent. Add the rice and cook stirring frequently for 2 minutes. Add the wine and cook, stirring until absorbed.

Add two cups (about two soup ladle’s full) and continue to stir the rice so it doesn’t scorch. Keep stirring until it’s almost completely absorbed. This will take about 10 minutes of medium heat. Then keep adding the broth one cup (one ladle) at a time and repeat. Make sure you scrape around the edges of the pan so all the rice gets some attention.

This is the time to start your mushrooms. In another skillet, melt 4 T of butter over medium heat. Add mushrooms, stirring occasionally. After about 5 minutes, add the diced chicken and rosemary. Stir from time to time and cook another 5 minutes or so.

Keep adding the broth one cup at a time to the rice, allowing the rice to absorb most of the liquid before adding the next batch. You may not need all the broth. If you run out and the rice still is not creamy and tender, it’s okay to add a few ladles of hot water.

When the rice is at the desired consistency, add the mushroom mixture from the other pan. Heat another 3-5 minutes to blend the flavors. Take the pan off the heat and stir in the remaining 4 T of butter and the parmesan cheese. Adjust the salt and pepper and have yum!

NB: This was originally “Simple Risotto” from Martha Stewart’s Everyday Food, but I’ve changed it significantly.


1 Comment so far
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Recipe to try with pasta of lucania!

Comment by palmariello

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