Risotto al pollo con fungi e brocoli
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Risotto with chicken, mushrooms and broccoli
Risotto is often a dish of left-overs, using vegetables and meats from previous meals. It is an affordable, easy and tasty way to re-use these left-overs.
2 cooked chicken legs
1 cup (250ml) Arborio rice (short grained Italian rice)
1 white onion (medium)
1 cup (250ml) dry white wine
2 cups (500ml) chicken stock
10 white button mushrooms (medium)
1 cup (250ml) broccoli, small pieces
2 tablespoon (60ml) olive oil
1 tablespoon (30ml) garlic, chopped
1 cup (250ml) Parmesan, freshly grated
fresh ground pepper, to taste
Mise en place
1. If you don't already have cooked chicken, cook the chicken legs in chicken stock until the meat falls apart.
2. Strain the chicken out of the stock. Keep the stock for the preparation later on.
3. Pull the meat apart by hand into small pieces. Don't keep the skin, nor the bones.
4. Finely dice the onion. Set aside.
5. If your broccoli isn't cooked, cook it in boiling water. Cool. Set aside.
6. Cut the mushroom in quarters. Set aside.
Preparation
1. Heat the oil in a pan.
2. Add the onion, the garlic and the rice.
3. Cook while stirring until the rice becomes translucent.
4. Add the wine and chicken stock.
5. Bring to a boil. Control the heat. Simmer.
6. Stir occasionally, as required so the rice doesn't stick to the bottom of the pan.
7. The rice is cooked when the grains are soft, and the liquid has been almost completely absorbed. The texture will be creamy.
8. Season with freshly ground black pepper. Salt is not necessary as the Parmesan is salty enough for the dish.
Finish
1. Fry the mushrooms in a very hot pan with a few drops of olive oil.
2. Add the Parmesan to the risotto and stir in well until it melts.
3. Add the chicken and broccoli to the risotto until warmed up.
4. Add the mushroom to the risotto.
5. Serve and enjoy.
Note: Recipe by Nicolas Steenhout.
Reviews of Risotto al pollo con fungi e brocoli Recipe:
1-1 of 1 reviews
A cookie baker Oct 16, 2008
Would make this again.
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100% would make this again
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