Stuff Happiness Is Made Of

Chicken And Mushroom Risotto

Risotto. I used to think it was disgusting when I was first introduced to it. To me, it wasn't quite the texture of steamed rice, yet it wasn't really porridge either. Just some wet half-cooked rice swimming in weird sauces.

Now I love it.



Here's a picture of my dinner, which was chicken and mushroom risotto. For those who are new to this dish, this is an Italian dish made from Arborio rice (short, fat grained rice - as opposed to the long grain rice that is used in normal everyday steamed rice) and various other things added such as poultry, seafood and vegetables. The reason why Arborio is chosen is so that when the risotto is cooked, the grain is creamy on the outside yet in the centre, a little crunch still remains.

Here's my risotto recipe. Many corners have been cut, me being the lazy person that I am but the outcome is still good.

Ingredients:
1 chicken breast, chopped into cubes
200g mushrooms, sliced
2 cloves garlic, minced
1 small onion, chopped
200g Arborio rice
750 ml chicken stock
3 tbsp oil
salt to taste
Parmesan cheese for topping (grated or shaved)

Method:
1. Pour oil into saucepan. Add garlic and onion. Fry until onion is soft.
2. Add chicken and fry until no longer pink. Add in rice.
3. Fry rice until well coated with oil (add more oil if too dry) and slightly brown. Add in mushrooms.
4. Pour in 1/2 cup of stock and stir, waiting for the liquid to absorb.
5. Add the rest of the stock in 1/2 cup intervals, waiting each time for the liquid to absorb before adding the next portion, all the while continuously stirring to ensure even cooking.
6. After the last 1/2 cup is added, let liquid absorb until the consistency you desire, remembering that it will continue to thicken as you eat. This whole process takes about 20-30 minutes. Be patient - you will be rewarded!
7. Serve on plate and sprinkle parmesan cheese if desired.

Labels: Mains

posted by Baking Fairy at 9:31 PM