Madey Edlin

Creamy Risotto With Mushrooms, and Chichen

In Chicken, Dinner, Italian, Rice, Risotto on December 31, 2009 at 1:58 am

Oh YES! This was a HUGE hit tonight. Everybody loved it! We had the risotto with home-made brushetta on toasted baguette, look for that recipe on Saturday. Very Italian (my favorite) and oh so, so, so yummy. (Even the 2 year old liked it!)

[No out of the ordinary kitchen utensils, serves 4]

  • 1 1/2 cups short grain white rice
  • 1/2 onion, chopped
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • Parmesan
  • Parsley
  • Salt and freshly ground pepper
  • 6 mushrooms, chopped
  • 2 cups chicken, cubed

In a small sauce pan bring the broth to a simmer. In a large sauce pan melt 2 tablespoons butter, add the oil and onion. Cook until the onion is translusant. Add the rice and cook for 1 to 2 minutes, until a slightly nutty aroma comes from the rice, but do not let it brown. Reduce the heat to med-lo and ladle about a 1/2 cup, of the hot broth into the rice mixture, taking care not to let it burn. After the rice lookes dry add another 1/2 cup, and repeat until the broth is gone.

In a small fry pan melt 1 tablespoon butter, add the mushrooms. Cook until lightly brown, and cooked through. Remove the mushrooms and set aside. Cook the chicken until cooked though.
Add the chicken, and mushrooms to the risotto and mix to combine, season with salt and pepper to taste. Serve garnished with parsley and freshly grated Parmesan.

(Original recipe by Madey Edlin)
(Photography my M.E. Photography)

  1. That looks amazingly yummy. I will try it!

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