risotto with chicken, mushrooms and peas

Good things come to those who stir.

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And stir, and stir.

Because that is what risottos are all about – all that stirring prevents the released starches from scorching on the bottom of the pan, and also helps incorporate the fat and starch to create the perfect texture. 

Years ago, I detested risotto. Creamy rice (yucks) with cheese and cream added it to (yucks) which cost a bomb ($20+ for rice? Are you kidding me??) did not appeal.

Then one day, I had to think of something to cook for Aden who was getting weaned. I was sick and tired of porridge, and more porridge, and it occurred to me that I could make risotto for him.

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And I did. As I tasted the risotto I made, my world opened up. It was really good!

I was sold.

Since I was in a really good mood and felt like cooking today (okay, I feel like cooking every day so this probably does not count), I decided to make risotto since I still had the Chicken stock I made a couple of days ago in the fridge.

Here’s how.

Before you start, soak the dried chanterelle and porcini mushrooms in hot water to re-hydrate. Drain and reserve the liquid. Chop the mushrooms into smaller pieces. If you do not have dried mushrooms, you can skip this step – but I really love the flavor of these mushrooms.

Heat the chicken stock.

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In a skillet, saute the diced chicken breast. Once cooked, transfer the chicken into a bowl. Set aside.

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In the same skillet, add a little more olive oil. Saute the onion until soft and translucent.

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Add the aborio rice and stir to coat the rice with the oil as well as to lightly toast the rice.

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Turn the heat to medium-low. Add the reserved mushroom liquid. Stir the rice until all the liquid has evaporated.

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Add the chicken stock a ladle-ful a time, and stir until the stock has evaporated. As you stir, the rice will swell and become softer. This process can take anywhere from 20-30 minutes, so be sure you can commit the time to stirring before you start!

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When the rice is half-cooked, add the mushrooms. Continue adding stock and stirring.

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Once the rice is almost al dente, add the chicken and peas.

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Stir to mix. Add butter and stir through. If you like your risotto to be more creamy, you can also add some cream. Season with salt and black pepper.

Finally, Add Parmesan cheese and stir to mix.

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And there you have it.

After all that stirring, grab a bowl of piping hot and creamy risotto, and a glass of wine, and relax!

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Buon appetito!

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Risotto With Chicken, Mushrooms And Peas
Serves 4
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Ingredients
  1. 1 1/2 cups (330g) aborio rice - do not wash!
  2. 4.5-5 cups (1080- 1200ml) chicken stock
  3. 10-15g dried chanterelle mushrooms (optional)
  4. 10-15g dried porcini mushrooms (optional)
  5. 1/2 onion, diced
  6. 1 chicken breast (2 halves), skin removed, cubed and seasoned with salt and black pepper
  7. 1 cup (128g) frozen peas
  8. 30g butter
  9. 50ml cream (optional)
  10. 1 cup (100g) Parmesan
  11. Salt and black pepper, to taste
Instructions
  1. Before you start, soak the dried chanterelle and porcini mushrooms in 120ml (1/2 cup) hot water to re-hydrate. Drain and reserve the liquid. Chop the mushrooms into smaller pieces. If you do not have dried mushrooms, you can skip this step.
  2. Heat the chicken stock.
  3. In a skillet, saute the diced chicken breast. Once cooked, transfer the chicken into a bowl. Set aside.
  4. In the same skillet, add a little more olive oil. Saute the onion until soft and translucent.
  5. Add the aborio rice and stir to coat the rice with the oil as well as to lightly toast the rice.
  6. Turn the heat to medium-low. Add the reserved mushroom liquid. Stir the rice until all the liquid has evaporated.
  7. Add the chicken stock a ladle-ful a time, ad stir until the stock has evaporated. As you stir, the rice will swell and become softer. This process can take anywhere from 20-30 minutes.
  8. When the rice is half-cooked, add the mushrooms. Continue adding stock and stirring.
  9. Once the rice is almost al dente, add the chicken and peas.
  10. Stir to mix.Add butter and stir through. If you like your risotto to be more creamy, you can also add some cream. Season with salt and black pepper.
  11. Finally, Add Parmesan cheese and stir to mix.
  12. Serve immediately.
Notes
  1. For a vegetarian version, omit the chicken and replace chicken stock with mushroom stock.
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*Contest ends on Wednesday, 11 March 2015, at 2359hrs. Winners will be selected via Rafflecopter, and notified via email. They have up to Friday, 13 October 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The details of the winners will be given to The Hungry Chef who will deliver the prizes to the winners.

Links to the products I love and use in my kitchen:

Tovolo Silicone Ladle – Chili Pepper

Tovolo Silicone Mixing Spoon – Fuchsia




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