INGREDIENTS · 1.4l hot chicken stock · 150ml of dry white wine · 300g arborio risotto rice · 250g of chestnut mushrooms, sliced thickly · 140g of cooked and chopped chicken · 1 large onion, halved and finely chopped · 85g of smoked bacon lardons · 50g of butter · ½ small pack of chopped flat-leaf parsley · 50g grated parmesan and extra
DIRECTION In a large pan, heat the butter. Add the lardon and fry the two over low-medium heat. Stir the onion in and fry for additional 10 minutes until the onion becomes soft and not colored. Add in the mushroom and continue to cook it, stirring it for 5 minutes. Add in the risotto rice and cook it over medium heat for about 2 minutes until the rice starts to turn translucent. Pour the white wine in and let it bubble away over the heat. Add in a quarter of the chicken stock and then set the timer to 20 minutes. While you continue to cook, stir it frequently and top it up with a splash of more stock as the mixture absorbs it. You can do this in three stages until the rice is cooked and most of the stock is absorbed. The texture should be creamy, like rice pudding. Stir in the chicken, warm briefly and turn off the heat. Add parsley and parmesan and cover and leave it to rest for 5 minutes so that the rice can absorb the liquid. Season it to taste and serve immediately with extra parmesan, as you like.
Enjoy!
gajira67
You make risotto and the best ingredients you have in mind are CHICKEN and MUSHROOMS?
6 Comments
RECIPE:
INGREDIENTS
· 1.4l hot chicken stock
· 150ml of dry white wine
· 300g arborio risotto rice
· 250g of chestnut mushrooms, sliced thickly
· 140g of cooked and chopped chicken
· 1 large onion, halved and finely chopped
· 85g of smoked bacon lardons
· 50g of butter
· ½ small pack of chopped flat-leaf parsley
· 50g grated parmesan and extra
DIRECTION
In a large pan, heat the butter. Add the lardon and fry the two over low-medium heat. Stir the onion in and fry for additional 10 minutes until the onion becomes soft and not colored.
Add in the mushroom and continue to cook it, stirring it for 5 minutes. Add in the risotto rice and cook it over medium heat for about 2 minutes until the rice starts to turn translucent.
Pour the white wine in and let it bubble away over the heat. Add in a quarter of the chicken stock and then set the timer to 20 minutes.
While you continue to cook, stir it frequently and top it up with a splash of more stock as the mixture absorbs it. You can do this in three stages until the rice is cooked and most of the stock is absorbed. The texture should be creamy, like rice pudding.
Stir in the chicken, warm briefly and turn off the heat. Add parsley and parmesan and cover and leave it to rest for 5 minutes so that the rice can absorb the liquid.
Season it to taste and serve immediately with extra parmesan, as you like.
Enjoy!
You make risotto and the best ingredients you have in mind are CHICKEN and MUSHROOMS?
[https://media.giphy.com/media/1eEGmuMCj2g48UkqER/giphy.gif](https://media.giphy.com/media/1eEGmuMCj2g48UkqER/giphy.gif)
Just FYI, Chicken and Bacon in Risotto aren‘t italian…
Who the hell puts chicken on pasta/risotto
RISOTTO WITH CHICKEN AND MUSHROOMS?!
La ricetta sembra squisita Ma per favore non pubblicare più su questo sub reddit di barbari… cosa vuoi che capiscano?