Easy Chicken and Mushroom Risotto Recipes

 Oh risotto, one of the best comfort dishes Italy has ever given us, whether it's eaten by itself or as a side dish to osso bucco. However, at some point, preparing a classic risotto gained a bad reputation for being extremely labor-intensive and challenging. It brought about the popularity of microwave and baked versions. Although both of these are excellent time-savers, nothing compares to the genuine thing.

Ingredients:

1. 2.5L (10 cups) Massel chicken style liquid stock
2. 40g Coles Australian Salted Butter
3. 125ml (1/2 cup) olive oil
4. 2 brown onions, finely chopped
5. 880g (4 cups) Coles Arborio Rice
6. 1 1/2 tbsp fresh thyme leaves
7. 125ml (1/2 cup) dry white wine
8. 6 (about 500g) Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm pieces
9. 200g button mushrooms, cut into 1cm pieces
10. 4 garlic cloves, crushed
11. 120g (1 1/2 cups) finely grated parmesan

Instructions: 

Step:No:01

In a large saucepan, bring the stock to a gentle boil. Lower the heat and maintain a low simmer.

Step:No:02

In a large flameproof casserole dish or heavy stockpot, heat 2 tablespoons oil and butter over medium heat. Include the onion. Stir and cook for 5 minutes, or until the food is tender and transparent without taking on color. Stir in 1 tablespoon of the thyme and the rice. Stir and cook for 1 minute, or until the grains start to get translucent.

Step:No:03

When the liquid is absorbed, stir the rice mixture while adding the wine. Toss the rice with a wooden spoon and add a ladleful (approximately 125ml/1/2 cup) of the simmering stock, stirring regularly until the liquid is absorbed. For 20 to 30 minutes, or until the rice is soft but firm to the bite and the risotto is creamy, keep adding the stock mixture one ladleful at a time, stirring continuously and letting the liquid permeate before adding the next ladleful.

Step:No:04

In a large frying pan, heat the remaining oil over high heat. Stir-fry the chicken for five minutes, or until it begins to brown. Add the garlic and the mushroom. Simmer for two minutes.

Step:No:05

Combine the risotto with the chicken mixture, parmesan, and leftover thyme. To serve, add salt and pepper for seasoning.

more details for recipes:https://www.taste.com.au/recipes/chicken-mushroom-risotto/c92e9c1a-5446-4baa-8aae-e84ab7256ef3

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