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Receta Shiitake Mushroom And Chicken Risotto
by Global Cookbook

Shiitake Mushroom And Chicken Risotto
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Ingredientes

  • 2 Tbsp. oil
  •     chicken, skinless, boneless, breasts
  • 1 x onion, minced
  • 2 clv garlic, minced
  • 1/2 c. shitake mushroom, minced
  • 1 1/2 c. arborio rice
  • 5 c. stock or possibly 5 c. water
  • 1/4 c. parmesan cheese
  • 2 Tbsp. butter
  • 1 sprg fresh basil, minced
  • 1/2 c. white wine

Direcciones

  1. Heat the oil in a high-sided frypan over high heat and add in the chicken breasts. Cook for 5-6 min, till browned and cooked through. Remove from the pan and set aside.
  2. To the same frypan, add in the onion, garlic and shiitake mushrooms. Cook for 2-3 min, then add in the rice.
  3. Cook for 2 min, till glassy, and then add in the wine. Cook, stirring till almost all of the wine has been absorbed.
  4. Add in 1 c. of stock and cook, stirring till most of it has been absorbed. Repeat with the remaining stock, adding it to the pan in 1 c. increments.
  5. In the meantime, slice the chicken very thinly.
  6. After the last c. of stock has been absorbed, remove the pan from the heat and stir in the sliced chicken, parmesan and butter. Serve sprinkled with basil.