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Chicken & Mushroom Risotto Recipe
This has became one of my classic meals to make. It only takes one attempt for a tasty meal, and a couple of practices to master it! You will be adding your own ingredients in no time at all!
I had never actually tried to create a risotto myself before I made this (the actual risotto featured in the pics) and while I had tasted a variety of versions of the dish, I often found they either tasted too "mushroomy" or everything was lost in the flavour of the rather bland rice. So, I decided to use a traditional recipe as a guide, with many major tweaks, and the result is a perfectly balanced, tasty Chicken & Mushroom Risotto.
This recipe takes a lot of love, and requires a levelheaded chef, as well as a bit of time spent in front of the hob! The effort definitely pays off, and this is a flavoursome favourite with many of my nearest and dearest.
- 500g Arborio Rice
- Large Onion
- 200g Chopped Mushrooms
- 3 Diced Chicken Breasts
- 25g Salted Butter
- 1.8L Vege Stock
- Drizzle Olive Oil
- Add a splash of Olive Oil to the pan, and fry the diced chicken with the herbs until white on all sides.
- Add the onions and mushrooms, along with the butter and allow to simmer to release all the juices. Cover when moist until chicken cooked.
- Make up the vegetable stock, ensuring it is well mixed- no clumps! I use a strong stock- 1 stock cube for each 200ml of water. (But check the instructions for ratio to ensure this is not too concentrated or salty)
- Add the rice to the pan, followed swiftly by a ladle full of the stock. Stir well. Continue to repeat: stock, stir, stock, stir regularly. Be careful to ensure the risotto doesn't stick!
- Continue the pattern until the rice is cooked and tender. This takes approx. 20-25 minutes.
- Reduce down any excess fluid until the consistency is similar to rice pudding. There should be no "bite" to the rice.
- Serve alone, or with a poached egg, as recommended by my partner!
© 2014 Lynsey Harte