Perfect Chicken and Mushroom Risotto скачать в хорошем качестве

Perfect Chicken and Mushroom Risotto

This tasty risotto (recipe below) is loaded with chicken and mushroom. It’s the perfect dish for any day of the week. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Chicken and mushroom risotto Serves 4 Prep 10 mins Cooking 35 mins 4 cups (1L) chicken stock Parmesan rind (optional) 1 brown onion, peeled reserving skin, finely chopped 1 tbs olive oil 2 small Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced 200g brown mushrooms, thickly sliced 1 garlic clove, crushed 1½ cups (300g) arborio rice ½ cup (125ml) white wine or extra chicken stock 60g pkt Coles Australian Baby Rocket ½ cup (40g) finely grated parmesan 1. Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat. Heat half the oil in a large deep frying pan over medium-high heat. Cook half the chicken, turning, for 2 mins or until browned. Transfer to a bowl. Repeat with remaining chicken. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden. Transfer to bowl with chicken. Loosely cover to keep warm. 2. Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard. 3. Heat remaining oil in the pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins). 4. Add chicken, mushroom and rocket to the risotto mixture and stir until the chicken is cooked through and rocket just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.