Thursday, October 1, 2009

THIS is what's for dinner

THIS is what we had for dinner tonight:
Chicken and Mushroom Risotto w/Garlic Bread

I adapted my recipe from here, but this is what I did:

1 T butter
3 T olive oil
1/4 c red onion, slivered/chopped
2 Portabella mushroom caps, thickly sliced/chopped
1-2 c cooked chicken
1 t dry basil
1 c rice (I used Japanese)
2/3 c white wine (I used some old Riesling)
3 c chicken stock (mine is homemade with lots of Paprika)
chopped cashews
lemon zest
cheese (I used Italian 5 blend)

1. Warm chicken stock
2. Heat butter and oil over medium heat, add onions, cook till soft
3. Add mushrooms and basil, cook till soft
4. Turn heat up a little bit and add rice. Cook and stir for 3 minutes
5. Add chicken, cook and stir for another 2 minutes (or so)
6. Add wine and cook until it is evaporated
7. Add 1/2 c chicken stock. Cook and stir till almost evaporated, about 3 minutes
8. Repeat addition of chicken stock. Stir frequently.
9. Taste test the rice after adding 2 cups of stock to see if its almost done -- only add as much as you need, do not overcook
10. Remove from heat. Stir in cream (maybe 1-2 T), lemon zest and cashews.
11. Salt and pepper to taste

As with all cooking -- use what you have on hand. Would Arborio rice be better for a risotto? Would parmigiano reggiano be a better choice for the cheese? Would dry white wine be better than my riesling? Maybe -- but let me tell you this was amazing. Use what you have, stir this alot, and make sure you have nothing else going on (no TV) while you eat this....feast and enjoy!