Risotto the creamy way to eat your rice! You can make this in so many ways, with meat, vegetables, chicken, seafood or even just with the stock of your choice.
I have already uploaded a video of a seafood and sparkling wine risotto and was asked to do a chicken and mushroom one.
The vegetarians can omit the chicken and follow the same steps using a vegetable stock.
The secret to a great risotto is adding the stock slowly so that the rice gets its creamy consistency…this requires patience..a little patience and you have an amazing risotto!!
I dont know why people find it daunting to make risotto…its quite easy!! I hope this video and recipe guides you
500 grams of cubed chicken breast
250 grams of cubed mushrooms
2 cups of rice
2 tablespoons of butter plus 2 tablespoons of olive oil
1 onion chopped
1 chicken stock cube
1 small pinch Nitu Didi pure spanish saffron
salt and pepper to taste
chicken stock as needed
1 small glass of white wine (OPTIONAL AS THE VIDEO SAYS)
cream and grated parmesan cheese for garnish
In a deep pan heat the butter and add the olive oil to prevent it from burning. Add the chicken cubes and sautee till they are not raw. Remove onto a plate and sautee the mushrooms in the same butter oil mixture. Remove and keep aside and add the onion and sautee till transparent. Then add the salt and add the rice and sautee till the rice starts to stick then add the wine and cook till all the wine evaporates (this process is to kill the alcohol content in the rice..and leave it with just the flavor) Once that is done add the stock cube and the saffron and then the chicken stock little by little waiting for it to evaporate before adding more and stirring so the rice gets creamy, When it is 90% cooked add the chicken and mushrooms back in the pan and finish cooking til the rice is done. Add the cream if you wish and stir. Serve with grated parmesan cheese.

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