Chicken & Mushroom Risotto

55 minutes
2
Italian
Chicken & Mushroom Risotto Recipe - Ranveer Brar

Ingredients

  • 50g butter
  • 1 large onion, finely chopped
  • 1-2 cloves of garlic, finely chopped
  • 250g button mushrooms, thickly sliced
  • 1 cup Arborio risotto rice
  • 150ml dry white wine
  • 1.2ltrs hot chicken stock
  • 140g chicken boneless, chopped
  • 50g grated Parmesan, plus extra
  • ½ tbsp. flat-leaf parsley, chopped
  • 1-2 sprigs of thyme

Process

  • Heat oil in a large frying pan over high heat, add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes. Remove from flame and keep aside.
  • Using the same pot, add butter and saute onions and garlic in butter and leftover oil until translucent. Add the rice, thyme and stir until the rice turns opaque – about two minutes.
  • Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  • Now add 1/2 cup of the heated chicken stock and 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. Cook rice this way for about 25-30 minutes.
  • Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  • Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  • Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  • Serve immediately.

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