Mushroom and Chicken Risotto
Risotto is a go-to meal for us. Despite what most people think, it is not that complicated. Sure, it takes a little time, but it’s worth every sweet bite. And, love takes time, and look at how worthwhile love is. So, put aside your fears and make risotto.
Despite the nasty rumors that you have to slave over the stove, stirring, and stirring, and stirring to get the perfect risotto... you don’t. I took a cooking class from an Italian chef, some many moons ago, and he washed that premise away. What you need is good ingredients and very hot broth.
See all mushroom recipes.
- 4 Cups chicken stock or vegetable stock
- 2 Tablespoons olive oil, plus more for serving
- 1 small yellow onion, minced
- 1 bulb green garlic or 2-3 cloves garlic, minced
- 1/4 Pound oyster mushrooms
- 1 1/2 Cup risotto rice
- 1 Cup green peas
- 1 Cup poached, shredded chicken
- Kosher salt and black pepper, to taste
In a medium-sized pot, bring the stock to a boil over high heat and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the onion, stir, and cook over low heat until softened, about 5 minutes. Add the garlic, stir, and cook for 2 minutes. Stir in the oyster mushrooms, and cook for 2 minutes. Pour the mixture into a bowl and set aside.
To the same pan, add the rice and stir for 1 minute over low heat. Add 1 cup of the stock. Stir to mix well. Cook until slightly reduced, about 8-11 minutes, stirring occasionally. Repeat the process with the remaining stock. The mixture will become creamier after each addition of stock. Continue to stir occasionally.
After the last addition of stock, the mixture will be creamy. Add the peas and chicken, stir and gently warm for a couple of minutes. Stir in the mushroom mixture and warm for a couple of minutes. Season with salt and pepper, to taste. Remove from the heat. Drizzle a little olive oil on top.