Comforting Chicken Cranberry And Mushroom Risotto Food

COMFORTING CHICKEN, CRANBERRY, AND MUSHROOM RISOTTO

Steps:

• Melt half the butter in a large heavy pot over medium-high heat; add mushrooms and season with salt. Cook and stir mushrooms until softened and beginning to brown, 5 to 10 minutes. Pour 2 tablespoons white wine over the mushrooms; cook and stir until the wine reduces in volume, about 2 minutes more.
• Stir kale with the mushrooms, season with salt, and place a lid on the pot; cook until the kale has wilted, about 5 minutes.
• Stir chicken and cranberries with the kale mixture; season with salt and pepper. Transfer the mixture to a large bowl and return the pot to medium-high heat.
• Melt remaining butter in the pot; add leeks and season with salt. Saute leeks until softened, 2 to 3 minutes. Stir rice and thyme with the leeks to coat the rice in butter; cook and stir until fragrant, 2 to 3 minutes.
• Pour 2 cups chicken broth into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining broth.
• Stir water and chicken drippings together in a bowl. Stir 2 cups of the mixture into the pot; cook, stirring occasionally, until the broth has mostly absorbed into the rice and a spoon dragged through the rice leaves a trail, about 8 minutes; repeat process twice more with remaining mixture, cooking until the mixture is creamy and the rice is plump and remains firm to the bite. Remove and discard thyme sprig. Season rice mixture with salt and pepper.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir about 2/3 of the kale mixture into the rice mixture; spread into a large baking dish and top with remaining kale mixture.
• Bake in preheated oven until heated through, about 15 minutes.

MUSHROOM RISOTTO

Steps:

• Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.
• Heat the stock in a medium pot until steaming.
• Drizzle the olive oil into a large pot and place over medium heat.
• Saute the onion in the hot oil until slightly softened, then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.
• Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.
• Stir in the wine, allowing the mixture to simmer.
• When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.
• Add the parmesan rind and the rosemary.
• Allow the mixture to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.
• Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.
• When all the stock has been added, taste the risotto (the rice should be firm: not hard or chalky and not too mushy*), season as needed, and stir in the cream.
• Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.

CREAMY ROASTED GARLIC & MUSHROOM RISOTTO

Steps:

• Heat a large cast iron skillet or pan over medium heat. Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside.
• Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften. Add the roasted garlic, mashing it in a bit, and season with salt and pepper.
• Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.
• Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the alcohol is burned off - about 2 minutes. If not using the wine, just skip this step and add the additional water or chicken stock in the next step.
• Turn the heat down to medium-low and add 3 cups of chicken stock to the rice. Leaving the skillet uncovered, continue to cook over medium-low until most of the liquid has been absorbed, stirring just once or twice while the rice cooks.
• Test the rice by tasting a small spoonful. It should be firm, but not soft. Adjust salt & pepper, as needed, then add additional stock, 1/2 cup at a time, stirring in between each addition, until the rice is cooked to your taste and the liquid has been absorbed.
• Add the sauteed mushrooms back into the risotto to heat through just as the rice is almost done. When the rice is done, add another splash of chicken broth to make the risotto slightly soupy and remove the pan from the heat.
• Add the butter, Parmesan and lemon zest to the rice and stir thoroughly until the butter is completely melted and the risotto becomes nice and creamy and finishes absorbing any extra stock.
• Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.

CRANBERRY ROASTED GARLIC RISOTTO

Steps:

• Preheat oven to 400ºF.
• Grease a covered casserole dish.
• Melt butter or margarine in a large saucepan.
• Add roasted garlic and onion; cook over medium heat until soft.
• Add rice; cook for 2 minutes.
• Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
• Pour mixture into casserole dish and bake for 25 minutes.
• Stir in cheese and serve immediately.

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.