Making a risotto is scary right? Wrong! Risottos really aren’t that tricky to make. Like most people, I was nervous before trying one for the first time, but it was really quite simple. One of my favourites to knock up is a chicken and mushroom risotto.
Start by cutting up chicken breasts – one per person – and cook them off, before setting aside. Melt some butter in a deep frying pan – a generous amount – and add one large, finely chopped onion – red or white, your choice. Allow the onion to sweat, along with a couple of crushed garlic cloves, until they start to soften. Now, add some chopped mushrooms and bacon and allow them to start cooking too.
To the veggies, add your risotto rice, the pack will indicate how much per person and mix around. Let that cook until it starts to turn translucent, before adding around a glass of white wine. When that’s started to cook down, add some chicken stock. I made around a litre, but only put in a quarter to start with. Keep stirring the rice and add more stock as it’s absorbed into the mix.
After around 15minutes, return the chicken to the pan, adding any extra stock as required and after another 5minutes, providing the rice is cooked through, take the pan off the heat, throw in some grated parmesan and allow that to melt into the dish. It should look creamy and ready to serve.
Dish up and sprinkle some extra parmesan and black pepper on the top.
My fiancé loves an omelette to set him up for the day, especially what I call the Big Breakfast Omelette.
Start by heating a frying pan and melt a bit of butter. Slice half an onion – we prefer red – and add that to the melted butter, along with a few cherry tomatoes. Season with pepper. I don’t use salt as the bacon will be salty enough.
Give these a little time to soften and then add some chopped mushroom and bacon of your choice. You could also add some sausage slices.
Once everything has started to cook nicely, whisk four eggs in a bowl and add to the pan. Let the egg sit still for a good minute or so, until you start seeing bubbles on the surface.
Gently pull the edges back with a fish slice and allow the raw egg from the top of the omelette to run down underneath.
You may like to add a little grated cheese at this point and also some chopped spring onions. If you like your omelette well done, you could pop it under the grill, just to firm up the top. If not, fold it in half in the pan, don’t worry if it breaks, we’re not on TV(!) and allow the heat to just cook the middle a little longer, before transferring to a plate.
For me, I prefer something a little lighter and my filling of choice is smoked salmon – I just by the trimmings from the supermarket, which are a fraction of the cost of the posh stuff.
I was inspired to have a go at this after watching the Pioneer Woman on the Food Network this morning. If you haven’t discovered her yet, do check her out!
Ree was serving up a mushroom pilaf with a fillet steak, however, we don’t often stretch to the luxury of a fillet steak! I figured, instead of a side dish, I’d just serve it up as a main course with some chicken.
I didn’t follow Ree’s recipe, mainly because I couldn’t remember it! However, this is what I did:
I started by melting some butter in a large saucepan and added a finely chopped onion and three cloves of garlic. After allowing them to soften for a few minutes, I added six or seven chopped mushrooms – I had white mushrooms in the fridge, but you could use any you fancy. Allow them to soften a bit too and then add rice to the pan, give it a stir and pour in around a pint and a half of stock. I opted to use those stock pot things and used a chicken and a white wine one for added flavour.
Whilst the rice was cooking, I cooked two diced chicken breasts in a separate pan, before adding that into the rice along with some mixed herbs and a good grinding of black pepper. Then it was ready and time to dish up.
The feedback I got from Himself was ‘very tasty’ and he ‘really enjoyed’ it. It was ready in minutes, so if you need something quick and tasty this could help. And a big thank you to the Pioneer Woman for the inspiration!