Have you ever tasted food so delicious that it made you feel like you could cry at any moment during consumption? Well, that’s what this dish did for me.
I think I’ve really started to appreciate food more now that I have to inspect every morsel that might come in contact with my mouth.
The last year has taught me a lot about being in the kitchen. Cooking. Savoring food. And I’ve gone through many cooking disasters, some of which I’ve forced down while telling my boyfriend that he might have to eat one of his old-faithfuls, like Macaroni and Cheese. (Yes, the fluorescent orange kind!)
So I think that’s why I was so overjoyed when I took my first taste of this risotto. Not only was it absolutely mouth watering, but it was something that I had made. All by myself, and without the watchful guidance of my more skilled cooking partner, my boyfriend Mike.
Now, Mike wasn’t moved to tears, but he was duely impressed that I had not only cooked a great meal, but that I hadn’t left the kitchen a compete diaster while doing it.
This, my friends, has been a cooking success! So, I hope you like is as much as I do!
Mushroom and Chicken Risotto from Food & Wine Magazine
Find the original recipe here.
I have inserted this recipe exactly how it came from Food & Wine magazine. Afterall, why mess with a good thing! Gluten free note: Make sure your chicken broth is gluten free!
- 2 tablespoons butter
- 1/2 pound mushrooms, cut into thin slices
- 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 tablespoon cooking oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan. In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
he mushrooms and Parmesan in this dish will go beautifully with one of the lighter red Burgundies, which have fruitiness, earthiness, and firm acidity.