Risotto Recipe (Chicken & Mushroom, but that's not important...)
This video is more about the technique of making risotto rather than the recipe itself. But I do like a nice chicken & mushroom risotto! Recipe at FACEBOOK:
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Chicken and Chorizo Risotto
Chicken and chorizo risotto is creamy, delicious and very easy to make. It has golden bits of chicken thighs, flavourful slices of chorizo and plenty of parmesan for a perfectly comforting meal. Full recipe here:
How To Make The Perfect Mushroom And Chicken Risotto.
Risotto is a creamy Italian rice dish which is warm and comforting, and it's easier to make than you might think.
This dish requires a little attention and stirring, it’s just rice and broth. When these two simple ingredients come together, they create a creamy, almost magical dish that’s well worth the effort.
By following a few simple tips, this dish can be ready in less than an hour.
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Ingredients:
Chili flakes - 1tbsp
Mixed herbs - 1tbsp
Crushed black pepper - 1tbsp
Boneless Chicken - 500gms
Onion - 1
Celery stick - 3inch
Spring onion - 1
Button Mushroom - 250gms
Garlic - 5 cloves minced (use half of the garlic for chicken and mushroom and remaining half while cooking the rice)
Unsalted butter - 100gms (use half of the butter for chicken and mushroom and remaining half while cooking the rice)
Olive oil - 2tbsp
Parmesan - 100 gems
Arborio Risotto Rice : 2.5cups
White Wine : 1/2 cup
Note :
Reduce heat to medium and pour one cup of warm chicken stock into the pan keep stirring gently until stock is absorbed. Repeat the process of adding the stock and stirring until rice is al dente.
Perfect Chicken and Mushroom Risotto
This tasty risotto (recipe below) is loaded with chicken and mushroom. It’s the perfect dish for any day of the week.
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Chicken and mushroom risotto
Serves 4 Prep 10 mins Cooking 35 mins
4 cups (1L) chicken stock
Parmesan rind (optional)
1 brown onion, peeled reserving skin, finely chopped
1 tbs olive oil
2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
200g brown mushrooms, thickly sliced
1 garlic clove, crushed
1½ cups (300g) arborio rice
½ cup (125ml) white wine or extra chicken stock
60g pkt Coles Australian Baby Rocket
½ cup (40g) finely grated parmesan
1. Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to bowl with chicken. Loosely cover to keep warm.
2. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.
3. Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
4. Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.