Thursday, September 4, 2014

A North Italian rice preparation that is sure to make you utter the word 'Yum'. Enjoy it dry or creamy. 




Serves - 2-3 as part of a main meal

Ingredients :
Arborio Rice (Italian Short grain rice) - 3/4 cup
Chicken - 1 breast, boneless
Mushroom - 1/2 cup sliced 
Onion - 1/4 finely chopped
Garlic - 1/2 clove crushed
Chicken stock - 2 cups + 1/2 cup
Cooking Cream - 1/2 cup, substitute with milk
Mozzarella cheese - 1/2 cup, shredded, use more or less 
Butter - 1 Tablespoon
Oil - 1/2 Tablespoon
Salt to taste
Pepper to taste

Method :
1. Prepare the chicken stock and keep it aside. 
2. Clean and wash the chicken. Cut it into thin strips and keep it aside.
3. In a cooking vessel melt 1/2 Tablespoon butter along with oil.
4. Add the finely chopped onion and fry till it turns translucent. Do not let it turn brown.
5. Add the Arborio rice and mix well. Continue to stir till the rice turns glossy.
6. Start adding the chicken stock 1/4 cup at a time and stir. 
7. Cook on low flame till the rice absorbs the chicken stock.
8. Add another 1/4 cup of chicken stock and stir. Let the rice absorb all the stock. Continue to cook this way adding 1/4 cup of stock at a time till you use up 2 cups of chicken stock. 
9. In a pan melt the remaining butter. Add the chicken strips and mix well.
10. Add the crushed garlic and continue to stir.
11. Add the sliced mushrooms and cook till the chicken and the mushrooms are completely cooked. 
12. Add salt and pepper to taste and mix well to combine. 
13. Add the prepared chicken and mushrooms to the cooked Arborio rice.
14. Mix well to combine. Add salt and pepper as required.
15. Risotto is ready to be served as is. This will be a dry risotto. You can add cheese and mix well to serve.
15. To prepare a creamy risotto add the 1/2 cup of chicken stock and the cream and mix well to combine. Cook on a low flame with continuous stirring. When the desired consistency is achieved add the shredded cheese and mix well. 
16. Serve Immediately.
17. If the risotto has turned dry, simple add some chicken stock and let it cook on low heat till you achieve desired consistency. This is how you should reheat it too. 





Enjoy Chicken and Mushroom Risotto

Note :
1. The Risotto tends to dry up as it cools down so serve immediately.
2. Leave the risotto a little more thin than the desired consistency as it dries up as it cools down. 

Recipe adapted from several websites.

Tagged:

1 comment:

  1. wow dear Welcome back saw u after a very very long time.. n u were missed ... this italian recipe is just perfect for dinner :) i am def going to try this really loved that :)

    ReplyDelete