Sunday Spcl: Chicken & Mushroom Risotto

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We went to Italy a few years back and apart from doing a research on the places to visit there, I also made along a list of food I wanted to try , when I am there.

Risotto was one of the dish, almost on top of the list. I had it in one of the restaurants and liked it so much that I got a big of Arborio rice with me on my return.

After coming back, I made risotto from one of the recipes on the internet and it was almost close to the one I ate back in Italy.

I don't remember the source of this recipe , but it tasted wonderful. I have been making it exactly the same way since then. So here is the recipe.

Serves: 2
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Arborio rice-1 cup
• Olive oil- 3tbsp
• Chicken breast- 2
• Onion- 1 (small and chopped)
• Mushroom- 8 oz (chopped)
• Garlic- 2 pods (crushed)
• White wine- 1cup (I used Chardonnay)
• Chicken stock- 3 cups
• Salt to taste
• Pepper powder- ¼ tsp
• Parmesan cheese- ½ cup

Procedure

• Cut chicken breast into small pieces.
• Add olive oil in a pan and when the oil is hot, add the chicken pieces, salt and pepper.

Procedure

• Fry chicken till light brown on high heat ( 4-5 minutes ).
• Add onion and garlic and fry again for 3-4 minutes on medium heat
• Add mushroom and rice.

Procedure

• Lower the heat to medium low.
• Add wine to the pan and cook till rice has absorbed all the wine.

Procedure

• Now add half cup of stock to the pan.
• Cover and cook till the rice has absorbed all the stock.

Procedure

• Again add half cup of stock and cook till rice has absorbed all the stock.
• Keep repeating this process till the mixture is creamy and the rice is cooked.

Procedure

• Add Parmesan cheese and stir till the cheese melts.
• Serve hot.