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hearty chicken risotto with mushrooms

Published on November 27, 2014 | In | By |

Ingredients

  • 375g/2 cups rice, Arborio
  • 250g/1/2 lb. chicken breast, skinless, cut in slices
  • 250g/ 1 ½ cup mushrooms, cut in half
  • 3 tbsp. fresh parsley, chopped
  • 2 cloves of garlic, peeled and crushed
  • 1 small onion, chopped
  • pinch of nutmeg
  • 45g/ ½ cup parmesan cheese, grated
  • 2/3 cup dry white wine
  • 3 tbsp. sour cream
  • 1 organic vegetable cube, dissolved in 5 cups boiling water
  • 4 tbsp. extra virgin olive oil, divided
  • salt, pepper

Directions

  • 1. Dissolve vegetable cube in boiling water
  • 2. In a large pan, heat 2 tbsp. olive oil on medium-high heat.
  • 3. Add the mushrooms and sautee them until golden brown.
  • 4. Stir in the nutmeg and garlic. Add the salt and pepper. Sautee another 30 seconds and remove mushrooms from pan. Set aside.
  • 5. Heat the same pan again and add the remaining 2 tbsp. olive oil.
  • 6. Add the onion. Sautee the onion over low-medium heat for about 5-6 minutes.
  • 7. Add the rice. Stir to lightly heat the rice for 30 seconds.
  • 8. Add the white wine. When wine bubbles and is almost all absorbed, reduce heat and add ½ cup vegetable stock.
  • 9. When vegetable stock is almost absorbed, add another ½ cup. Continue to add vegetable stock for 20-25 minutes until rice is cooked and consistency is creamy. Stir constantly.
  • 10. Add the mushrooms, the chicken and a bit more vegetable stock.
  • 11. Remove pan from heat.
  • 12. Gently stir in the sour cream, parsley and parmesan cheese.
  • 13. Taste for salt and add according to preference. Cover and let stand for 2 minutes before serving.
  • 14. Sprinkle with freshly ground black pepper and some grated parmesan cheese.