CHICKEN AND MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RECIPES
A classic risotto for winter comfort... but with a fuss-free twist.
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
- When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
- Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
Nutrition Facts : Calories 750 calories, FatContent 26.7 g fat, SaturatedFatContent 13.1 g saturated fat, ProteinContent 43.7 g protein, CarbohydrateContent 88.9 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 1.17 g salt, FiberContent 3.8 g fibre
CHICKEN & MUSHROOM RISOTTO RECIPE | BBC GOOD FOOD
Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
- Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
- Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
- Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
- Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.
Nutrition Facts : Calories 629 calories, FatContent 22 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SodiumContent 2 milligram of sodium
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- Remove the risotto from the heat, and fold in the parmesan, cooked lardons, parsley, and the remaining 1 tbsp butter. Cover and rest for 5 minutes before serving.
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- Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.
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Calories 636 calories per serving
- On a 6-qt. electric pressure cooker, select the saute setting; adjust for medium heat. Add 2 Tbsp. butter and oil. Add mushrooms and onion; cook and stir until tender, 6-8 minutes. Add rice; cook and stir until the rice is coated, 2-3 minutes., Stir in wine and lemon juice; cook and stir until liquid is absorbed. Press cancel. Pour in broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 4 minutes. Quick-release pressure. Stir until combined; continue stirring until creamy., Stir in the remaining ingredients and the remaining 2 Tbsp. butter. Select saute setting and adjust for low heat; heat through. Serve immediately.
EASY RISOTTO RECIPE - JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
- Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
- In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
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- Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.
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- Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.
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Total Time 45 minutes
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1. Bring the stock to the boil in a pan, partially cover and reduce to a simmer.
2. Heat half the oil and butter in a heavy-based pan. Cook the onion for 4 minutes until tender. Add the rice and stir for 2 minutes to coat with the oil and butter.
3. Add a ladle of stock and stir until the liquid is absorbed. Continue adding the stock a ladle at a time, stirring until it has all been absorbed and the rice is creamy and tender (this will take about 20 minutes). Stir in the herbs, half the cheese and cover.
4. Trim the chicken of any excess fat or sinew and cut into pieces. Add the remaining oil and butter to a frying pan. Add the chicken in 2 batches, and cook for 5 minutes, or until golden. Season.
5. Combine the chicken with the risotto and top with the chives and the Parmesan.
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From bbc.co.uk
Reviews 4.8
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- Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.
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Total Time 45 minutes
Category Dinner
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4. Trim the chicken of any excess fat or sinew and cut into pieces. Add the remaining oil and butter to a frying pan. Add the chicken in 2 batches, and cook for 5 minutes, or until golden. Season.
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