Easy Chicken and Mushroom Risotto
4 chicken breasts
salt and pepper
Olive oil
1 onion finely chopped
3 cloves of garlic, crushed
1 tablespoon or so of parsley, finely chopped
275 g Arborio/ Carnaroli risotto rice
150 g mushrooms, halved
1.5 litres of boiling stock (ideally chicken)
what to do:
Preheat oven to 190°C
Brush a Pyrex or ceramic dish with olive oil and place in the oven.
Chop the chicken breast into 1 inch cubes. Brown them in olive oil in a frying pan, then add the onion, garlic and parsley and fry gently for 5 minutes - or until the onion has become translucent. At this point, fling the rice in too, and stir it all about too, making sure it gets a good coating of olive oil.
Add the mushrooms, and a third of the stock, stirring over a high heat until most of the stock is absorbed.
Now remove the heated dish from the oven, transfer the chicken, onion, garlic, mushrooms and rice to the dish. Pour over the remaining stock and give it a stir. Then put it back in the oven. Once the stock has come back to the boil, stir it again. It will now take 40-50 minutes to cook (depending on your oven). Give it a stir every 5 minutes and add more stock (if required). When most of the stock has been absorbed and the rice grains are tender (best to test with your mouth here), it is almost ready. Add a few blobs of butter and a good grated parmesan or pecorino at the end of the cooking time.
Serve (and enjoy).
salt and pepper
Olive oil
1 onion finely chopped
3 cloves of garlic, crushed
1 tablespoon or so of parsley, finely chopped
275 g Arborio/ Carnaroli risotto rice
150 g mushrooms, halved
1.5 litres of boiling stock (ideally chicken)
what to do:
Preheat oven to 190°C
Brush a Pyrex or ceramic dish with olive oil and place in the oven.
Chop the chicken breast into 1 inch cubes. Brown them in olive oil in a frying pan, then add the onion, garlic and parsley and fry gently for 5 minutes - or until the onion has become translucent. At this point, fling the rice in too, and stir it all about too, making sure it gets a good coating of olive oil.
Add the mushrooms, and a third of the stock, stirring over a high heat until most of the stock is absorbed.
Now remove the heated dish from the oven, transfer the chicken, onion, garlic, mushrooms and rice to the dish. Pour over the remaining stock and give it a stir. Then put it back in the oven. Once the stock has come back to the boil, stir it again. It will now take 40-50 minutes to cook (depending on your oven). Give it a stir every 5 minutes and add more stock (if required). When most of the stock has been absorbed and the rice grains are tender (best to test with your mouth here), it is almost ready. Add a few blobs of butter and a good grated parmesan or pecorino at the end of the cooking time.
Serve (and enjoy).
posted by lukeski at 1:33 pm
3 Comments:
I've not seen the oven method before, looks like a damn good idea. No wine/vermouth, though?
I usually make this stuff about once a week in winter (any more and the cheese starts to clog your arteries).
Wine never really does it for me (in risotto at least) - maybe using the cheap stuff is bad idea, but they tend to taste of wine, then whatever other ingredients I add, rather than the other way round.
I try and minimise that by using only wine I'd happily drink (in fairness, that's just most wine) and by getting the heat right up just before adding it (there's a small risk of burning the onions at that point, though).
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