Tuesday, May 30, 2017

Tuesday, May 2, 2017

Teaching my son to cook - Risotto, Chicken and Mushroom

Hi Hamish, here's another lovely recipe from your wonderful, dedicated mother.

This time it's RISOTTO, unctuous (look that one up, it means fatty, greasy, full of unction), and cheesy.

Best of all it's cheap and easy to make!

Today we are making Chicken and Mushroom Risotto, this will serve 2 or 3 people

You will need
1 Chicken Breast (I got one for $1.72)
about 5 mushrooms, fresh or dried (I can post you some dried ones if you want?)
1c of Aborio Rice, this is the ingredient you may not have in your cupboard.  It's a variety of rice which is full, thick and sucks up the yummy flavours you are going to add to it
2c Chicken Stock (not the cubes which are salty, but the stock you buy in a carton if you have not made any yourself.)
1 Onion
1/4c Olive Oil
1c Grated Cheese, any type you fancy
2T sour cream if you want
Parsley for garnishing

Chop the onion up into small cubes, (dice it).  Put the olive oil in a saucepan, a high sided one is best, but anyone will do in a pinch.  It looks like a lot of oil, but do not be worry!  Bring to a heat and add the onion.  Saute gently, do not brown the onions, just soften and sweeten.  Chop the chicken piece into small bits and add to the pan, cook till they are just done.  Then add the mushrooms, sliced.  Cook about 2mins then add all the stock.  In the old days we would have added the stock bit by bit, but its a faff and not worth worrying about.  Put the lid on the pot.  Turn the heat down till it is just simmering, no more.  Let cook about 10 mins, till when you test a piece of rice it is done, and most of the liquid has been absorbed.

Stir in the grated cheese, and the sour cream if you like. Garnish with chopped parsley and eat!