Chicken and Mushroom Risotto

Chef : Anjum Khan

This recipe requires a lot of patience and even more stirring. But I gaurantee you, it’s worth it in the end.

Serves 4

Ingredients:
Olive oil – 2 tbsp
Alborio rice – 2 cups
Lemon juice – 1/4 cup
Chicken stock – 6 cups (use vegtable stock for vegetarian option)
Butter – 3 tbsp
Garlic – 2 cloves, crushed
Brown onion – 1, diced
Green chili – 2, chopped (optional)
Red chili flakes – 1-2 tsp
Fresh black pepper – 1-2 tsp or to taste
Chicken breast (boneless)* – 2 pieces (approximately 250 grams), cut to 1 inch pieces
Fresh Mushrooms – 250 grams, sliced long
Parmesan cheese – 1/3 cup, grated
Salt – to taste
Fresh Parsley leaves – finely chopped, to garnish
Fresh Basil leaves – whole, to garnish

*Skip for vegetarian option

Method:

1. Heat olive oil in a non-stick vessel over a high heat.
2. Add the alborio rice and cook for 1-2 minutes, stirring continuously.
3. Add the lemon juice (half at a time) and cook, stirring continuously until liquid is absorbed.
4. Now add the chicken stock, half a cup at a time, stirring until liquid has been absorbed between each addition. This process is what gives the risotto it’s creamy texture.Note: This is the tedious bit that requires your patience. Do NOT be tempted to add more than 1/2 cup stock at a time. And wait until liquid is absorbed before next addition too. This is crutial.
5. Once the liquid is absorbed after the last addition of chicken stock, remove from heat and set aside.
6. In a medium/large frying pan, heat butter over a high flame.
7. Once the butter is liquified, add garlic, onion, green chili and red chilli flakes and sauté until onion is translucent.
8. Add the chicken and pan-fry until almost cooked. *Skip for vegetarian option*.
9. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft. Note: By this time, the chicken should be fully done.
10. Place the rice back on the fire to heat gently. Note: We will be adding the cheese in the next step and keeping the rice warm will help the cheese melt easily.
11. Now, in installments, add the chicken-mushroom mixture and parmesan cheese to rice and mix well to combine. Note: I like to add a little at a time and alternate between the chicken-mushroom and the cheese so that the mixture is consistent and doesn’t get too lumpy.
12. Season with salt to taste.
13. Place spoonfuls on plate to serve and garnish with parsely and basil leaves. Enjoy!