Friday, February 13, 2015

Mushroom Risotto with Left Over Roast Chicken




This mushroom risotto recipe takes advantage of the ubiquitous roast chicken sold at grocery chains across the U.S.  Roast chicken can now be quickly and easily purchased and incorporated into home cooked recipes.  Here is a great recipe combining roast chicken with a classic mushroom risotto made with a variety of mushroom types: Porcini, Shiitake and Crimini.

Two key ingredients in this dish are arborio rice and porcini mushrooms.  Arborio rice is best used for risotto because of its ability to absorb a lot of liquid.  Porcini mushrooms pack the most flavor and are widely available as dried mushrooms.

For a vegetarian version of this dish, simply exclude the roast chicken and use vegetable broth instead of chicken broth.  Enjoy.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 

Ingredients:

6 cups chicken broth
4 tablespoons unsalted butter
1 large onion finely chopped
3 cups assorted mushrooms sliced (Porcini, Shiitake, Crimini)
1.5 cups arborio rice
1.5 cups roast chicken meat shredded
1/4 cup parmesan cheese shredded
Salt
Italian parsley chopped to garnish

Bring six cups of chicken broth to a simmer then set aside onto a warm burner on the stove.

Melt 3 tablespoons butter in a large skillet over medium heat.  Add the onions and sauté until soft and translucent (5 minutes).  Add the mushrooms and sauté until soft (about 5-7 minutes).

Reduce the heat to medium low. Add the arborio rice to the skillet and stir together with onions and mushrooms (10 seconds).  Ladle a cup of chicken broth to the pan and slowly stir to combine. When the liquid is completely absorbed, add another 1/2 cup of broth to the pan.  Repeat the process of adding more broth as the liquid is absorbed.  Continue the process until the rice is fully cooked with a slight bite (about 20 minutes).   Stir in the shredded roast chicken and let simmer until the chicken is warm (about 2 minutes) - a little broth can be added during this stir to the rice to keep it moist.

Remove the risotto from the heat.  Stir in the parmesan cheese until well combined.  Season with salt according to taste.

Serve the rice in bowls with chopped parsley to garnish.  Enjoy.

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