Risotto With Chicken And Mushrooms Food

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.

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.

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.

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.

MUSHROOM ASPARAGUS RISOTTO WITH CRISPED CHICKEN

Steps:

• Heat broth in a small saucepan, or in microwave, until just boiling. Keep hot over low heat.
• Heat butter in a large saucepan over medium heat. When hot, add chopped onion; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine; stir until absorbed.
• Continue to slowly add 1/2 cup hot broth at a time; stir frequently with a wooden spoon until each is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. Taste; add salt as needed.
• Add mushrooms and asparagus. Cover, turn heat to low and heat risotto for 10 minutes, stirring occasionally, or until asparagus is cooked to your liking. Stir in Parmesan.
• Meanwhile, heat oil in a small frying pan over medium-high heat. Add shredded chicken; sauté 5 to 7 minutes or until browned and crispy in spots.
• Heap risotto into warmed shallow soup bowl or deep plates. Add a stack of chicken in centre of risotto; sprinkle parsley over chicken. Serve with additional grated cheese.

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.

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!