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Chicken and Mushroom Risotto

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Chicken and Mushroom Risotto

Cuisine:
    • Serves 4
    • Medium

    Directions

    Everyone loves a good risotto, but sometimes people find them difficult to make, they often ask me how I manage to get the right consistency with my risotto’s!

    So I’ve made this video for you all to see some of the secrets to making a great risotto;

    This video is for Chicken & Mushroom Risotto



    The combination of chicken and mushrooms go very well together, if you have a chicken breast cut it into thin strips, then mushrooms on the other hand you can use any kind and cut them into 6 or 4 (depends how big they are). If they are cut too thin they will disappear when you cook them.

    Wine Suggestion

    A bottle of Monica Red wine from Sardinia accompanied by sparkling or still mineral water


    Buon apettito
    Hope you enjoy

    Chef Paolo



    For more recipes buy my new book here

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    Steps

    1
    Done

    Bring your stock to the boil, lower the heat and simmer gently

    2
    Done

    Heat 3 tablespoons of olive oil in a large heavy based pan

    3
    Done

    Fry the chicken until browned

    4
    Done

    Add the mushrooms and sage, mix well and cook for a few minutes

    5
    Done

    Add the rice

    6
    Done

    Mix well into the chicken base for a minute or 2

    7
    Done

    Add 2 ladles full of hot stock and simmer until stock has been absorbed

    8
    Done

    Add 1 ladle of stock at a time stirring continuosly until rice is cooked but still firm to the bite

    9
    Done

    Season the risotto with salt and pepper add the parsley, the butter

    10
    Done

    Add 3 tablespoons of cheese, mix well and set aside to rest for a minute

    11
    Done

    Tip the risotto onto a large serving dish sprinkle 2 tablespoons of parmesan cheese

    12
    Done

    Drizzle with olive oil and serve

    Paolo Pala

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