Description (Some HTML is OK)
Another way to prepare our standard risotto recipe. I personally like this one the best.
Makes 6 servings
- About 1.1 litres/2 pints of chicken stock (Make your own if you can, it tastes better. Otherwise cubes will do.)
- 1 tablespoon of olive oil
- 2 onions (chopped)
- 2 cloves of garlic (diced)
- 400g of risotto rice
- 2 glasses of dry white wine
- Pinch of salt and black pepper
- 70g of butter
- 115g of parmesan cheese (more the better!)
- 2-4 porcini mushrooms (if dried make sure you soak them first)
- 1 chicken breast (or if you have left over chicken this will work)
Preparation (Some HTML is OK)
Before starting the risotto (as it will require your attention) fry your chicken breast with a little butter until it's cooked through. Once it's cool enough to handle shred it.
Heat the stock. In another pan sweat (at a low heat) the onions and garlic in the olive oil for about 5 minutes or until the onions are clearish. Then add the rice and turn up the heat.
The rice will fry and when it looks translucent add the wine and stir. Once the wine has been absorbed by the rice, add 1 ladle of hot stock and your salt. Turn down the heat so that the dish is simmering.
At this point you'll want to add your porcini and shredded chicken.
Keep adding ladles of stock. Make sure you allow each ladle to be absorbed before adding the next. It'll take about 15-20 minutes for the rice to cook through, taste some to make sure. It should be soft but still firm.
Remove it from the heat and add in the parmesan and butter. Stir and serve!