Recipes
Chicken and Assorted Mushroom Risotto
Chicken and Assorted Mushroom Risotto
Recipe Details
We tend to use chicken broth when cooking risotto. Therefore, it is healthier to use your homemade one with lower calcium. The fragrance of assorted mushrooms is irresistible!
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the porcini. Slice the shiitake mushrooms and button mushrooms. Dice the onion and set aside.Shred the chicken thigh meat. Marinate with salt and ground white pepper for 15 minutes.
Step 2
Bring the chicken broth to simmer on medium heat. Reduce to low heat to keep warm.
Step 3
In a pan, add some oil on medium heat. Add chicken thigh meat and sear until 80% cooked. Set aside.
Step 4
In the same pan, add onion, porcini, shiitake mushrooms, button mushrooms and stir-fry until fragrant.
Step 5
Add the rice, sauté for 2-3 minutes and deglaze with white wine.
Step 6
When the rice has absorbed the white wine, ladle some chicken broth just enough to cover the rice and let it simmer on low heat until the rice has absorbed all the broth.
Step 7
Repeat the step until the last batch of chicken broth has added, add the chicken and Parmesan cheese. Stir well until the rice has thickened.
Step 8
Remove from heat. Add black pepper, butter and mix well. Sprinkle with chopped parsley. Ready to serve.
Ingredients
General Ingredients
We tend to use chicken broth when cooking risotto. Therefore, it is healthier to use your homemade one with lower calcium. The fragrance of assorted mushrooms is irresistible!
Step by Step Instructions
Step 1
Soak the porcini. Slice the shiitake mushrooms and button mushrooms. Dice the onion and set aside.Shred the chicken thigh meat. Marinate with salt and ground white pepper for 15 minutes.
Step 2
Bring the chicken broth to simmer on medium heat. Reduce to low heat to keep warm.
Step 3
In a pan, add some oil on medium heat. Add chicken thigh meat and sear until 80% cooked. Set aside.
Step 4
In the same pan, add onion, porcini, shiitake mushrooms, button mushrooms and stir-fry until fragrant.
Step 5
Add the rice, sauté for 2-3 minutes and deglaze with white wine.
Step 6
When the rice has absorbed the white wine, ladle some chicken broth just enough to cover the rice and let it simmer on low heat until the rice has absorbed all the broth.
Step 7
Repeat the step until the last batch of chicken broth has added, add the chicken and Parmesan cheese. Stir well until the rice has thickened.
Step 8
Remove from heat. Add black pepper, butter and mix well. Sprinkle with chopped parsley. Ready to serve.