You are|Are|Again} looking for inspiration recipes chicken and mushroom risotto that are unique? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken and mushroom risotto should have had aroma and taste that can provoke our taste buds.

There are several 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 prepare chicken and mushroom risotto delicious home, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings required in prepare

1. Take 1 Onion
2. Prepare 1 clove Garlic
3. Prepare 3 tbsp Olive oil
4. Prepare 200 ml White Wine
5. Take 750 ml Chicken Stock
6. Take 300 grams Arborio Rice
7. Prepare 2 Chicken Breasts
8. Use 8 Chestnut Mushrooms
9. Prepare 2 tsp Dried Thyme
10. Prepare 1 bunch Flat Leaf Parsley
11. Use 1 Freshly Grated Parmesan

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. Remove from heat, mix in the mushrooms followed by butter, and cheese. Add the cooked chicken and serve.

Instructions to make Chicken and Mushroom Risotto:

1. Add Olive oil to large pan and warm over moderate to low heat. Finely chop onion and garlic and add to pan, leave to soften for 5mins. Add chicken and fry for further 2-3 mins.
2. Add finely sliced mushrooms and thyme and stir for 30 secs. Add rice and cook for further 1-2 mins until edges of rice become opaque. Add white wine and stir until wine absorbed by rice.
3. One ladle at a time add chicken stock until absorbed.
4. After 15-20 mins rice should be nearly done, next step is all about personal taste if you like it 'al dente' or a bit wet. I prefer inbetween, so once rice is just past al dente i add a large handfull of parmesan and the parsley. Once stirred in then cook for further minute then spoon into warmed risotto plates
5. Garnish with a few sprigs of parsley and extra parmesan and black pepper to taste.
6. You can see that i don't use salt. There is enough salt from the stock and parmesan for my liking.
7. Done and ready to serve!

Add the mushrooms and garlic and increase the heat to medium high. Add a drizzle of olive oil. Transfer to a bowl and set aside. Return the pan to medium-high heat. Add the parmesan rind, if using, and reserved onion skin.

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