Chicken and Mushroom Risotto

This isn’t the first time I have made risotto, but it didn’t turn out nearly as good as this recipe did.  I knew the basic idea of it, slowly boil rice with stock until creamy and tender.  This needed to be quite savory since it was going to be as a main and not a side dish.  Big slices of mushroom, thick chunks of chicken, and creamy rice.  An ideal meal to welcome fall.  This recipe makes a perfect portion for a main dish for two, and is easily doubled for a family size meal.   It is my new favorite dinner, well for the next few weeks until I try some other combination or a new dish.  Don’t be afraid of risotto, I have a few tips to come out with perfect risotto without broken rice bits or it turning glugie and like oatmeal rather than a lovely creamy rice dish.  Once you get comfortable with the basic risotto you can add in anything you want in any combination you would like, it’s open to many possibilities.

The fundamental of risotto is simple.  Slowly cook the rice by adding a little bit of liquid at a time turning it into creamy happiness.  With the use of a second pan you save time by cooking the mushrooms and chicken with spices.  The amount of stock used in the rice will vary so in the recipe I give a range of cups to use.  I used two kinds of cheese, romano and parmesan.  I felt that the parmesan makes it too salty and the romano just perfectly balances it out, being a slightly milder hard cheese.  A great thing about this dish is it comes together in under 30 minutes.  You can have a hearty meal in no time, which is what most of us need.  You’re often tired by the time you get off work, you’ve battled traffic, and when you finally get home you don’t want to invest too much time in dinner. Want to spend that time in more productive ways, like making dessert?

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