"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Mushroom Risotto Recipe

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This recipe for Chicken and Mushroom Risotto, by , is from Donna Urquhart's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Urquhart

Category:
Category:

Ingredients:  
Ingredients:  
2 Chicken Breasts, cut into 1-inch cubes
2 cans Chicken Stock, 14 oz each, low sodium
2 c. Arborio Rice, uncooked
c. Dry White Wine
1 c. Water, optional
1 bunch Asparagus, chopped
1-2 Zucchini p, chopped
6 oz. Portabello Mushrooms, sliced
3 tbsp Butter
2 tbsp Olive Oil
Parmesan Cheese, garnish
Salt and Pepper to taste

Directions:
Directions:
Heat a large Dutch Oven over high heat. Add olive oil. Season chicken with salt and pepper and brown on all sides (4-5 minutes). Remove from pan and set aside.

Add asparagus, zucchini, and mushrooms and cook until just softened (8 minutes). Remove from pan and set aside.

Melt butter in Dutch Oven; add rice and wine. Cook until wine is almost evaporated, stirring frequently.

Add stock cup at a time, stirring frequently and adding stock once mixture is dry enough that spoon leaves a track through the rice.

When stock is completely absorbed, taste to see if rice is tender. Risotto should be thick, but still able to spread out a little. If too crunchy, add a little of water at a time. Adding too much will make it gummy.

Serve hot with Parmesan Cheese.




Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Made this once for Vikings and it was very good.

 

 

 

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