Chicken & Mushroom Risotto

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.

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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.

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Dish up and sprinkle some extra parmesan and black pepper on the top.

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