Risotto is a north Italian rice dish cooked in stock to a creamy consistency. It's much easier to make than you might think. All you need is the correct rice and a bit of patience!
Ingredients
|
Ingredients |
2 servings |
|
Chicken stock, divided |
2 cups |
|
Oil, divided |
2 t |
|
Chicken breast, thinly sliced |
200g |
|
Portobello mushrooms, thinly sliced |
11⁄2 cups |
|
White mushrooms, thinly sliced |
11⁄2 cups |
|
Onion, diced |
1⁄2 |
|
Arborio rice |
1⁄2Cup |
|
White wine |
2 T |
|
Sea salt |
To taste |
|
Freshly ground black pepper |
To taste |
|
Margarine or butter |
1 T |
|
Parmesan cheese, grated |
1 T |
Method
- In a saucepan, warm the chicken stock over low heat.
- Warm one teaspoon of oil in a large fry pan or wok over medium-high heat. Brown the chicken, and set aside.
- Add the mushrooms to the pan, and cook for three-five minutes until soft. Remove mushrooms and their liquid, and set aside.
- Add one teaspoon of oil to the fry pan or wok, and stir in the diced onion. Cook for one minute.
- Add Arborio rice and stir to coat with oil. Leave to cook for two minutes or until the rice has taken on a pale, golden colour.
- Pour in wine, stirring constantly until the wine is fully absorbed.
- Add1⁄2cup of chicken stock to the rice, and stir until the broth is absorbed. Continue adding broth1⁄2cup at a time, stirring continuously, until the liquid is absorbed and until the rice is soft but with a slight bite (al dente), about 15 minutes.
- Remove from heat, and stir in the chicken, mushrooms with their liquid, margarine or butter, and parmesan cheese.
- Season with salt and pepper to taste.
Variation
Add a cup of frozen peas near the end to give the dish some more colour.
t = teaspoon