Mushroom risotto
Mushroom and Chicken Risotto
Ingredients:
-2 cups rice (medium or short grain)
-1 1/2 lb chicken breast in 1 inch cubes
-1 bell pepper cut in small squares (1/8 sq")
-1 lb mushrooms
- 1 garlic clove, crushed
- 1 1/2 cup white wine
- 6 cup vegetable stock, warm
-salt, black pepper, rosemary
-4 tbs olive oil
Preparation:
-Salt and pepper n rosemary the chicken
-In a wok, put 1 tbs of oil and warm up at medium high.
-Add chicken and cook stirring until golden
-Add 1/2 cup white wine and let cook for 5 min
-Transfer chicken and juice to a platter
-Add 1 tbs of oil to the wok and cook bell pepper with a pinch of salt for ~ 10 min and set aside.
-Add 1 tbs of oil to the wok and cook mushrooms. When they start releasing water, add in the garlic and let cook ~ 5 more min, and set aside
-Add 1 tbs oil to the wok and when is warm add 2 cups of rice mixing for ~ 3 min.
-Add 1 cup of white wine and let reduce while stirring ~ 4 min.
-Add in the chicken, bell pepper and mushrooms with all the juices and keep stirring.
-As the juices are absorbed add 1 cup of warm vegetable stock at a time while stirring. Add also 1 tsp of salt and 1/4 tsp black pepper and taste.
-Keep adding veg stock while stirring
-When the rice is almost done ~15-20 min, turn off heating and let it rest 5 min.
-Enjoy with white or red wine