Cost: $29.00
Markets: No Frills, Longos, LCBO
Notes: This recipe feeds 6-8. When I make risottos I don’t measure so this is an estimate of ingredients and method etc. It was delicious!
Ingredients Purchased in Bold:
- 3 Cups of short grain rice. I used Carnaroli rice. It’s the best for this type of risotto
- 2 Chicken breast, cubed (marinate in olive oil, lemon juice, pepper and steak seasoning)
- 1 8 oz Container of button mushrooms, sliced
- 1 King mushroom, sliced
- 1 Medium handful of Shitaki mushrooms, sliced
- 1 Large fist size of Oyster mushrooms, sliced
- 1 Medium size Vidalia onion, small dice
- 1 40 g Packet of fresh sage leaves plucked from their stems
- 4-5 Cloves of sliced garlic
- 32-64 oz. Chicken stock, Warm
- 1 Cup of White wine
- 1/2 Cup of Dry vermouth
- 1 Lemon, juice (for the chicken marinade)
- 3-4 TBSP of EVO (one for the chicken marinade)
- 1 TBSP of Dried Thyme (fro the chicken marinade)
- Grated Romano Cheese to taste
- Grated Parmesan Cheese to taste
- 3-4 TBSP of Unsalted butter
- Small handful of fresh Italian parsley
Quickie Recipe
Marinade chicken for at least an hour. Cook it until almost cooked. Cook mushrooms in butter and olive oil and finish with dry vermouth. Make sure it’s all cooked into the mushroom and set aside. Cook sage and garlic in butter until the sage is a bit crispy and set aside. Add butter and evo to a pan and cook onions until lucid. Add the 3 cups of rice and stir and cook for 3-4 minutes. Add the white wine and cook until absorbed. Ladle in chicken stock (one at a time) and cook risotto. When it’s almost done add chicken, mushrooms, sage and Romano cheeses. Add minced parsley and top with Parmesan cheese.
