You are|Are|Again} looking for idea recipes chicken and mushroom risotto that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious chicken and mushroom risotto should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of chicken and mushroom risotto, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare chicken and mushroom risotto delicious home, because as long as you know the trick, this dish is able become dish special.

Ingredients and seasonings used in make

1. Take 2 tbsp butter
2. Take 2 1/2 cups fresh mushrooms, sliced
3. Prepare 2 pieces skinless chicken breast, cut in smaller pieces
4. Prepare 5 1/2 cups chicken stock heated
5. Take 1 1/2 cups arborio rice
6. Take 1/2 cup dry white wine
7. Use 1 large onion, chopped
8. Use 4 garlic cloves, crushed
9. Prepare 1 cup grated parmesan cheese, plus extra for serving
10. Prepare 1/4 cup double cream
11. Take 2 tbsp freshly chopped parsley
12. Prepare Olive Oil
13. Prepare to taste Salt
14. Take to taste Ground black pepper

Be sure to use a wide pan so the mushrooms brown quickly and don't steam. Add garlic, onion, chili flakes and saute` until onion is translucent. Transfer chicken mixture and parmigiano cheese to the rice and mix well to combine. Season with salt and pepper to taste.

Instructions to make Chicken and Mushroom Risotto:

1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
5. 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. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.
11. Done and ready to serve!

Ingredients for Mushroom Risotto Chicken broth Homemade chicken broth is always the best choice for flavor, but you can use store-bought chicken broth for convenience. Choose low-sodium broth and adjust the seasonings at the end. Place the chicken back into the pan, and add a ladle of stock and stir until the rice absorbs all the liquid. Remove from heat, mix in the mushrooms followed by butter, and cheese. Add the cooked chicken and serve.

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