Friday, 6 September 2013

Chicken, mushroom and white wine risotto

I used to hate risotto. Every time it was claggy and sticky and I just did not like it one bit. Until several years ago I went to a dinner party only to discover that a prawn risotto was the main dish of the day. "Smile and eat it." I said to myself. It was fabulous. Mentioning my surprise to the chef he pointed out that most risottos in restaurants have been hanging around for a bit so go gungy. His was out of the pan onto the plate, onto the table and eaten with no time to go bad. A revelation!

I still thought that there was no way I could do it at home until I had a very yummy one earlier this year at the in-laws which inspired me to have a go. Several edible but not so great risottos followed until this one which I can honestly say is easy, yummy and can be made out of leftovers.

Ingredients for 2-3 people
Risotto rice - 1 handful per person plus one extra for seconds.
Chopped left over chicken (or cooked chicken thighs, one per person)
1-4 cloves of garlic (I like garlic but am aware not everybody does!)
1 Chopped onion
100g mushrooms - I go for chestnut mushrooms.
1 mug of white wine - You can of course leave this out and replace it with more stock.
2 mugs of water with 1 chicken stock cube - I find oxo cubes work best for this. Clearly if you have proper stock this is better.
50g Parmesan

1. Fry the mushrooms till they browned and put aside with the  chicken
2. Get the pan nice and hot with  a drizzle of oil and fry the onion and garlic until softening then add the rice.
3. Reduce the heat and put about a ladleful of the stock and white wine into the pan. Keep stirring until the liquid is mainly gone, add another drizzle and repeat.
4. When the rice is close to being ready add seasoning and stir the mushrooms and chicken in. Keeping cooking until the rice is soft and ready to eat. You may need to add more water.
5. Before serving stir in the Parmesan.

Authentic it is not, yummy it is. Last night I could have twice as much but it was all gone.

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