Recipe Chicken and mushroom risotto : Practical and Delicious

Recipe Chicken and mushroom risotto : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chicken and mushroom risotto. You are currently reading Recipe Chicken and mushroom risotto : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Chicken and mushroom risotto requires 10m, cook 45m and serve 8. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A basic risotto recipe is a must in every cook's repertoire and this one tastes great - it's bursting with fresh herbs. Pour a glass of wine and sip while you stir until your risotto is creamy and al dente.

Ingredients:

12 Ingredients

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  2.5L (10 cups) Massel chicken style liquid stock
  
  
  


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  40g unsalted butter
  
  
  


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  125ml (1/2 cup) olive oil
  
  
  


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  2 brown onions, finely chopped
  
  
  


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  880g (4 cups) arborio rice
  
  
  


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  1 1/2 tbsp fresh thyme leaves
  
  
  


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  125ml (1/2 cup) dry white wine
  
  
  


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  6 (about 500g) chicken thigh fillets, cut into 1cm pieces
  
  
  


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  200g button mushrooms, cut into 1cm pieces
  
  
  


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  4 garlic cloves, crushed
  
  
  


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  120g (1 1/2 cups) finely grated parmesan
  
  
  


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  Salt flakes, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Bring the stock

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  (2.5L (10 cups) Massel chicken style liquid stock) just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
  
  
  


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  Step 2
  
  
  
  
  Heat butter (40g unsalted butter) and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion (2 brown onions, finely chopped). Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice (880g (4 cups) arborio rice) and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
  
  
  


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  Step 3
  
  
  
  
  Add the wine (125ml (1/2 cup) dry white wine) to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
  
  
  


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  Step 4
  
  
  
  
  Heat remaining oil in a large frying pan over high heat. Add the chicken (6 (about 500g) chicken thigh fillets, cut into 1cm pieces) and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom (200g button mushrooms, cut into 1cm pieces) and garlic (4 garlic cloves, crushed). Cook for 2 minutes.
  
  
  


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  Step 5
  
  
  
  
  Add the chicken mixture, parmesan (120g (1 1/2 cups) finely grated parmesan) and remaining thyme to the risotto and combine. Season with salt (Salt flakes, to season) and pepper to serve.
  
  
  

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