[A phrase thought to have come from 1605]
Not really, you aren’t making rice pudding after all – risotto rice should be al dente when done, you must be able to ‘bite’ into it.
Now let’s talk about the flavours here. I decided to grill some chicken tenders in butter with seasoning and a few pinches of chili flakes.
I also sautéed mushrooms and used dried porcini mushrooms in this dish as well – just love the earthy tones from the mushrooms that pairs perfectly with the creaminess of the risotto. Top it off with fresh chives and of course, loads of Parmesan.
Did you get that? Now, make your shopping list and enjoy a hearty dinner with the fam – don’t forget the wine!”
Lemon Risotto with Chicken, Mushrooms and Chives
Preparation time 15 minutes
Cooking time 30 minutes
2 tablespoons butter
1 tablespoon olive oil
1 medium brown onion finely chopped
1 teaspoon crushed garlic
1 cup dry white wine
1,5 cups risotto rice
1,5 litre chicken stock
1 lemon juices and zest retained
3 tablespoons butter
1 tablespoon olive oil
2 cups sliced chicken tenders or 2 chicken breasts – cut in strips
salt and black pepper to season
pinch chili flakes
2 cups chopped mushrooms
1/2 cup dried porcini mushrooms soaked in hot water for 15min
100 gr grated parmesan
handful finely chopped chives
season to taste
First off, get those dried porcini mushrooms soaking in hot water before you start – 15 min should be fine.
Then, in a medium sized pot, heat the butter and olive oil and sauté the onion and garlic.
Once translucent, add the rice and allow to fry a little. Add the wine. Stir.
Once the wine is cooked through, add a ladle of stock and turn the heat down to a simmer.
Once the stock is absorbed, add more as you go, stirring as you go to loosen the starch into creamy goodness.
Once all the stock is absorbed, after about 15 minutes, taste test to see if your rice is cooked. It should still be all dente when it’s done. Season and add the lemon juice and zest. Mix through.
Meanwhile, heat the next bit butter and olive oil and fry the chicken with chili flakes and seasoning until done. Remove from pan.
Add the chopped mushrooms and dried porcini (with its liquid) and sauté until soft.
Lastly, bring your dish together by adding the chicken, cooked mushrooms and Parmesan. Give it a mix through and garnish with fresh chives.
Michael’s wine recommendation – CLICK HERE
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