Cooking this type of rice is much different than the typical white or long grained rices; for one cup of rice it takes up to 4 cups of hot liquid to achieve the right consistency. Normally rice is cooked in a 2 to 1 ratio; two cups of liquid to one cup rice where the rice and liquid are brought up to a boil together, left to simmer and then settle. Another difference is that the dry arborio rice is sauteed in a pan with ingredients before the liquid begins to be added in. With other types of rice, the seasonings or other ingredients are added in after the rice has fully, or almost fully, cooked. So this makes it important to plan your risotto dish ahead, since adding ingredients after it is completed sort of defeats the purpose of the dish itself.
Chicken and Mushroom Risotto
Ingredients:
4 Tbsp butter, divided in half
2 cups sliced mushrooms
2 boneless, skinless chicken breast halves, cut into pieces
½ cup diced onion
1 Tbsp minced garlic
1 ½ cups Arborio rice
1/4 tsp ground black pepper
½ cup white wine
5 ½ cups hot chicken stock
½ cup grated parmesan cheese
2 Tbsp minced parsley
Preparation:
In a large skillet, medium-high heat, melt 2 tablespoons butter; saute mushrooms and chicken together until there is no more pink in the chicken. Remove to a bowl, cover with plastic wrap to keep warm and moist.
Reduce heat to medium; in the same skillet, melt 2 remaining tablespoons of butter; saute onion until translucent; add in garlic and rice; stir and let cook until rice turns opaque. Stir in black pepper and wine; let cook until wine is absorbed.
Begin adding chicken stock one half cup at a time; do not add next half cup until previous one has been absorbed into the rice. Stir with a wooden spoon or rubber spatula gently to keep rice from breaking apart.
When the last half cup of stock has been reached, add back the mushrooms and chicken; add in the grated cheese and parsley. Stir thoroughly; remove from heat once stock has been fully absorbed and the rice is creamy; stir and serve.
Makes 4 servings.
Mary Cokenour
