So, here we are a couple weeks after I said that Meatless Monday’s were making a triumphant return… and well… that hasn’t really happened has it? Nope. I failed on that promise. I haven’t really had much time for cooking recently. Getting back into the swing of things school wise, has been… well, er, a little more demanding than I expected. But I’m determined to get this blog up and running smoothly again. So let’s start it off with one of my favourite dishes… ever. Risotto.
I’ve mentioned this before… anyone catch the Red Pepper Risotto a few months back?
A lot of people seem to find risotto an extremely intimidating dish, but I think it’s just because they don’t really understand the mechanics of it. Basically, you’ve got your onions, and then you add some Arborio rice, and then you’re adding about 1/2 cup additions of broth for about 30 minutes until the rice is cooked. Really, not hard at all, and the result… totally worth it! Just ask my satisfied family… mmmmm!
So ready to dive into risotto, head first? No dipping your feet in here and slowly getting in… common, jump in!
Chicken Mushroom Risotto (serves 4-6)
7 cups chicken broth
2 tbsp unsalted butter
1 tbsp olive oil
1/2 yellow onion chopped (or grated)
1/2 lb (8 oz) white button mushrooms (chopped)
2 cups Arborio rice
1/2 cup dry white wine
1 cooked chicken breast (chopped)
1/3 cup grated Parmesan cheese
cracked pepper to taste
In a pot over medium heat bring the chicken stock to a simmer, then reduce the heat and keep it warm.
In a large pan, melt the butter with the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add in the mushrooms, and cook, until barely cooked (about 2 minutes). Add in the rice and stir until warm and coated in oil. Next, add in the wine and continue to stir as the rice absorbs the liquid.
Once the wine is fully absorbed you may begin adding your stock. In about 1/4-1/2 cup additions at a time, stirring constantly until the liquid is just almost fully absorbed. Once this happens, you may make another addition of stock, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside (you do not want them to be mushy! That means you’ve added too much liquid.) This entire process (of adding the broth) should take about 20-25 minutes.
Once the rice is cooked, remove from heat and add in your cooked chicken breast, and stir to combine. Add in the Parmesan cheese and season with pepper (not salt needed, the Parmesan should be salty enough.)
My mouth is watering just writing this post… I think I’m going to make this tomorrow. It’s the perfect dish for the chilly fall evenings… which are coming sooner than I hoped! eek!