Ingredients
-
2
-
2 1/2
-
1 - 2
-
5 1/2
-
1 1/2
-
1/2
-
1
-
4
-
1
-
1/4
-
2
-
-
-
-
Directions
Chicken & Mushroom Risotto, Absolutely one of the best risottos I have made It is a creamy risotto guaranteed to make you groan in delight when eating it I hope you enjoy this as much as we did The most time consuming part is all the stirring – but its good for the arms!!, Made this for my family and everyone absolutely loved it Will definitely make again , This was absolutely delicious! Even reheated really well in the microwave for lunch the next day! Definitely going in the recipe book!
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Steps
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1
Done
|
In a Large Pot Heat Oil and Add Mushrooms and Chicken and Cook Through Until Cooked. Remove from Pot. |
|
2
Done
|
Using the Same Pot, Add Butter and Saute Onions and Garlic in Butter and Leftover Oil Mixture Until Translucent. Add the Rice and Stir Until the Rice Turns Opaque - About Two Minutes. |
|
3
Done
|
Add the Wine, Salt and Pepper to the Rice and Stir Frequently Until the Wine Has Been Absorbed Into the Rice. |
|
4
Done
|
Add 1/2 Cup of the Heated Chicken Stock and Stir Frequently Until Absorbed. the Rice and Broth Should Bubble Gently. |
|
5
Done
|
Continue to Cook the Rice, Adding Chicken Stock 1/2 Cup at a Time and Allowing the Rice to Absorb It Before Adding the Next 1/2 Cup. |
|
6
Done
|
Cook Rice This Way Until Tender Which Should Take About 25-30 Minutes. |
|
7
Done
|
Just Before the Last Batch of Stock Has Been Absorbed Into the Rice, Add the Chicken and Mushroom Mixture Back Into the Pot. Stir Through. |
|
8
Done
|
Add 1/2 Cup of Grated Parmesan Cheese, the Parsley and the Cream and Stir Through. |
|
9
Done
|
Remove from Heat When All the Remaining Stock Has Been Absorbed and the Risotto Mix Is a Thick Creamy Consistency. |
|
10
Done
|
Serve Immediately. the Remaining Parmesan Can Be Added to Each Serve If Requested. |
