Recipe for Chicken Risotto
Savory delicious recipe of chicken risotto with the addition of mushroom, cilantro, and white wine. The texture is of that indulgent risotto yet the flavor is so addicting with a mixed scent of cilantro, chicken, mushroom, and fruity sweet hint.
Servings 4 serving
- 1 lb chicken breast
- 1 cup Arborio rice
- 4 cups broth
- 4 oz mushroom slice
- a small sprig of cilantro finely chop
- 4 Tbsp butter
- ¼ cup grated Parmesan
- ½ cup wine
- 1 shallot finely chop
Heat a pot over medium, add 2 Tbsp butter to melt.
Add finely chop the shallot and saute chicken breast to sear its outer.
Pour in broth, cover and bring it to boil with chicken breast.
Wait for chicken breast to cook, when done, transfer chicken breast to the plate to cool it off while carefully transfer the hot broth to a pourable container. This hot broth will be used a little bit later to cook rice.
In the same pot, melt remaining butter over medium/high heat. Stir a few times to coat the bottom of the pot with butter, if not, add some vegetable/olive oil.
Stir in Arborio rice, keep stirring the rice with a paddle or similar until rice is golden then add some wine and stir well.
Next is where you can pick different cooking methods to continue and finish risotto (to save time/manpower ultimately).
Finishing on Stove-top Risotto
Pour in about ½ cup warm broth while stirring the rice.
When the broth is boiling, reduce heat to low. Keep stirring until almost all liquid gets absorbed.
Repeat the process by adding broth/stirring to absorb until rice is cooked half-way (about 1 cup of broth left).
Add half of the remaining cup and sliced mushroom to rice while stirring well. Cover and simmering for around 10-15 minutes to make sure all grains are cook.
Now add the final half cup and keep on stirring until liquid is reduced, taste test and adjust with salt/pepper if desired or leave that to the serving table time. Add parmesan and cilantro, stir well to fully mix them, and remove the whole pot from heat.
Slice some earlier boiled chicken and serve on top of the risotto.
Finishing in Rice cooker Risotto
Add all the butter-sauteed rice to the rice cooker.
Pour in hot broth, add mushroom, and stir well before starting the rice cooker.
When the cooking is done and shift to warm, carefully open cover, add Parmesan and chopped cilantro, stir and cover.
Let sit for 10 minutes before serving with slices of boiled chicken from earlier.
Finishing with Instant Pot Risotto
Add warm broth, rice and mushroom to instant pot, stir well.
Replace cover, switch to rice function, and cook till done. If you don't have this, cook under pressure cooking for 6 minutes.
Once done, manually quick-release the steam/pressure valve according to the instant pot's manual.
When all pressure released, carefully open the lid, stir a couple of times then add chopped cilantro and Parmesan. Stir well to mix.
Replace cover for 5 minutes before serving.