Chicken and Mushroom Risotto
Ingredients:
Risotto:
Carnaroli rice 200g
Chicken thighs 2 pieces
Chili powder 1 teaspoon
Butter 50g
White wine 1 cup
Chicken broth 200-300ml
Parmesan cheese 15-20g
Parsley 5g
Salt/pepper to taste
Creamy Mushroom Sauce:
Mushrooms: 250g
Shallot onion 1 medium
Cream 50g
Butter 15g
Cooking method:
Risotto:
Marinate the chicken in olive oil, adding spices, salt, and pepper. Marinate for 30 minutes or more.
Fry the chicken thighs in a pan until golden brown. Transfer to a baking sheet and bake at 360-370 degrees Fahrenheit for about 30 minutes.
In the same pan used for frying the chicken, add the rice and sauté for 1-2 minutes.
Add white wine and let the alcohol evaporate.
Add a little chicken broth so that the liquid just covers the risotto.
Season with salt and pepper.
As the broth evaporates, add more to maintain the same level.
Cook for 15 minutes.
You can check the exact cooking time on the rice packaging.
One minute before it’s done, add butter and some Parmesan cheese.
Mix well.
Creamy Mushroom Sauce:
Prepare the vegetables and mushrooms.
Melt the butter, sauté the onion until translucent. Add the mushrooms.
Cook until the mushrooms are tender.
Add the cream.
Season to taste with salt and pepper.
Cook until the cream thickens.
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