Chicken And Mushroom Risotto

POSTED: 12:58 pm CST February 9, 2003

Arborio rice is a must for preparing risotto; and the Italian method of cooking it leaves each grain separate and slightly al dente - totally different from the rice dishes of other countries. The creaminess that lends risotto its distinctive personality is achieved by sautéing the rice and then adding hot broth as it cooks. (see Tip)

Ingredients

Preparation

Stir together the chicken broth and water in a small saucepan. Bring the mixture to a boil over high heat. Cover and reduce the heat to medium, or a temperature high enough to maintain a simmer.

Meanwhile, heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the chicken, mushrooms, and shallot; cook, stirring occasionally, for about 4 minutes, or until the chicken is almost cooked through. Remove the pan from the heat, cover, and set aside.

While the chicken is cooking, heat the remaining 1 tablespoon of oil in a large nonstick sauté pan over medium-high heat. Add the rice; stir for about 2 minutes, or until each grain is coated with oil. Pour 1 cup of hot chicken broth into the skillet; cook, stirring constantly, for about 3 minutes, or until the liquid is absorbed. (When the liquid is being added, it should remain bubbly, so it may be necessary to alternate the heat between medium-high and medium settings.)

Stir the chicken-mushroom mixture into the rice. Continue adding the hot chicken broth, 1 cup at a time, pouring it in slowly and adding more only when the previous liquid has been absorbed. (You may not need to use all 5 cups of the broth mixture.) This process will take about 10 to 15 minutes.

Remove the pan from the heat; add the Parmesan and pepper, stirring until the cheese is melted into the rice. Taste and adjust the seasoning.

Advance Preparation

Risotto is best just after being prepared but may be refrigerated and served the next day. To reheat, add a little water and stir gently over low heat or microwave at medium for about 2 minutes.

Variations

For part of the 5 cups liquid, substitute white wine (such as 2 cups stock, 2 cups water, and 1 cup wine).

Add other vegetables such as red bell pepper strips, coarsely chopped marinated sun-dried tomatoes, or steamed cut asparagus.

When adding the Parmesan cheese, add 1 tablespoon fresh minced herbs 1 teaspoon dried herbs such as basil or rosemary.

YIELD: 4 serving

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.