Mushroom Risotto is one of my husband Steve’s favorite dishes and before I created my version at home he would consistently order it when we went out for lunch or dinner. He is a creature of habit and had this dish on repeat. So I figured out what was in it, how to perfect it, and I have been serving it up evvvah since. He loves it and me but that’s beside the point, LOL. I hope I am getting this post out in time, so you can, possibly, create this for the Fam. Jam. this evening. It’s best served up with some quality chicken, and when I mean quality, I mean, antibiotic-free, free-range, organic chicken. The flavor of the chicken is undeniably insanely good and cooks up like a dream.
I hope I am getting this post out in time, so you can, possibly, create this for the Fam. Jam. this evening. It’s best served up with some quality chicken, and when I mean quality, I mean, antibiotic-free, free-range, organic chicken. The flavor of the chicken is undeniably insanely good and cooks up like a dream. Why would you not want to put anything but the best quality anything in the mouths of the ones you love. Right! Am I right?? So go for quality. I just marinate the chicken with some olive oil, lemon zest, sage, thyme, salt pepper in a bowl on the counter for an hour. I know it seems crazy but you do want your chicken room temp. before you grill it on low. The chicken will cook evenly this way.Remember, my dear friends, let the chicken rest for ten minutes, under foil, before serving. You Gotta lock in those juices!!
If you have never cooked risotto before you will find the cooking process a little different. Unlike traditional white or brown rice, you don’t just add water and walk away. Risotto needs a little more TLC. So here goes, I will try to make this ride a smooooth as possible but it can be tricky.
WHAT YOU WILL NEED
2 Cups of uncooked risotto rice
5 1/2 cups of Chicken Stock
2 tbsp Butter
2 tbsp Olive Oil
1 yellow onion
1 cup of mixed fresh mushrooms
2 tbsp fresh chopped sage
2 tbsp thyme
1 1/2 cups of grated parmesan
1/2 a cup of drinkable white wine
Parsley for garnish
HOW TO MAKE IT
In a medium saucepan melt half your butter and olive oil over medium heat. Chop the onion and the mushrooms. Add your onion to the saucepan and saute for about 5 minutes. Add the rest of your butter and oil then add your rice and mushrooms to the onions. Saute for about ten minutes and add your white wine and sage. Slowly add your chicken stock one cup at a time until each is absorbed. You are stirring constantly until the risotto is tender but a little bit firm inside. You don’t want it mushy. At the very end add your parmesan to the mix. Garnish with some more cheese and parsley. I sometimes add a bit of truffle oil, if I am trying to be fancy, which is super delish.