Chicken Mushroom Risotto Food

CHICKEN MUSHROOM RISOTTO

Steps:

• In large saucepan over medium-high heat, heat 1 tbsp oil.
• Saute chicken until browned, stirring often.
• Remove from saucepan; set aside.
• Reduce heat to medium.
• In same saucepan heat remaining oil.
• Saute onion, carrot and rice until rice is browned, stirring constantly.
• Stir in soup, broth and water.
• Bring to boil.
• Reduce heat to low.
• Cover, simmer 15 minutes , stirring occasionally.
• Add peas.
• Return chicken to saucepan.
• Cover, simmer 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

FARANACI (RISOTTO WITH CHICKEN AND MUSHROOMS)

Steps:

• Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.

MUSHROOM RISOTTO

Steps:

• In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
• In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
• Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
• Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
• In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
• Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

CHICKEN AND MUSHROOM RISOTTO

Steps:

• Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside.
• On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent.
• Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine.
• Add one cup of the stock and continually stir whilst bringing to the boil.
• Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously.
• Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that.
• When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked.
• Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste.
• Serve warm.
• If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.

CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
• Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
• Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
• Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
• 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.
• Cook rice this way until tender which should take about 25-30 minutes.
• Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
• Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
• Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
• Serve immediately. The remaining parmesan can be added to each serve if requested.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

ONE-POT CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
• Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
• When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN

Steps:

• Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
• Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

MUSHROOM CHICKEN RISOTTO

Steps:

• Pour chicken broth into a saucepan and heat on low. This will be simmering while you are preparing the dish.
• Combine flour, salt, pepper, and garlic.
• Dredge chicken in flour mixture.
• Heat oil in heavy dutch oven.
• Add chicken and mushrooms. Brown for 5-10 minutes. Set aside and cover to keep warm.
• Add onion and cook 3 minutes, until translucent.
• Add arborio rice and wine and heat through.
• Begin adding warmed chicken broth to rice and onion mixture. A ladle is helpful in this part.
• Add 1/2-1 cup broth at a time. Stir continuously. This part is very important, you must keep stirring or it will stick.
• As the broth is absorbed continue adding more broth until you have used the entire saucepan. This may take 15-25 minutes.
• After all the broth has been added, taste the rice. If it is not done (still with some bite in the center), add water until it is cooked.
• Stir in the chicken and mushroom mixture.
• Add butter and parmesan cheese and stir until melted.
• Serve with asparagus or a fresh green salad.

BARLEY, CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
• Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.