Risotto I think is the most delicious and simple dish you can wipup in a hurry. You don’t need much; you can use veggies, seafood, chicken, or meat, and pretty much anything you have in your fridge. When I was living in Sydney (Australia), there was an Italian restaurant right next to my school that I was completely addicted to their risotto. It was a chicken mushroom risotto and it was so moist and tasty that I still try to copy it sometimes when I’m homesick. Yes, I feel homesick for Sydney (even though I’m from Brazil); my mother gets offended and jealous whenever I mention Sydney and how I miss it. But what can I do? I really really loved living ‘down under’. In this attempt I decided to grind the dry porcini in a coffee grinder until it got powder like, and then I added the porcini powder into the simmering chicken broth. Uau ! Made such a difference it concentrated the flavor and the color was just beautiful.
Chicken Mushroom Risotto
- 6 cups chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound Portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 1 chicken breast diced
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Sea salt to taste
- ½ cup of dry porcini mushroom
- Freshly ground black pepper to taste
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat and cook the chicken until golden Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms, chicken and liquid, and set aside. Add 1-tablespoon Olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring until it is coated with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add the porcini powder, and 1/2-cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste.