Chicken & Mushroom Risotto
Risotto, to me, seems to be the Italian version of a cross between a rice porridge and fried rice for Asians. You can put whatever you want in it and it’ll basically turn out delicious. However, it does take a little more attention than rice porridge and a little more time than fried rice. That said, it isn’t difficult to make…it just requires a lot of adding and stirring. I found it hard to walk away from…you basically have to watch it for 25-30 minutes.
I love the creaminess of risotto…which doesn’t hurt my stomach since its just the starch from the arborio rice that makes the dish creamy…and not actual cream. I cooked this at my apartment and only had my point and shoot, hence the picture quality.
I didn’t make any mind-blowing adjustments from the Food & Wine recipe:
- Used extra mushrooms (16 ounces of sliced baby bellas)
- Used boneless, skinless thighs instead of breasts (I prefer dark meat)
- Supplemented the onion with some shallots (as always)
- Store-bought chicken broth from TJ’s (regular sodium–tasted just fine)
- Champagne instead of dry white wine (got to drink the rest–fun!)
- Quattro formaggio (from TJ’s) instead of parmesan because its what we had
- Fresh ground white and black pepper because we both love pepper
This recipe seems to be pretty flexible so next time I’ll try doing shrimp and asparagus…or some other combination of whatever I have access to.