Thursday, 29 September 2011

Comfort food

Chicken, Mushroom & Leek Risotto
When I needed soft comfort food & with low temperatures, this is a favourite with a chilled glass of chardonnay.
( you can cook up a couple of chicken breasts & then chopped them up)
  1. Roughly chop all ingredients (I’m a rustic cook)
chopped mushroomschopped leeks
chopped chicken
2 In a large pot, heat oil and add mushrooms, leek and garlic, cook through until cooked and reduced

saute mushrooms leeks
mushrooms  & leeks reduced
3. Remove from pot.
4. Using the same pot, add butter melt and  add the rice and stir until the rice turns opaque - about two minutes.
5. Add the wine to the rice and stir frequently until the wine has been absorbed into the rice.
rice absorbs liquid
6. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
add stock to rice
7. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
8. Cook rice this way until tender which should take about 25-30 minutes.
9. Just before the last batch of stock has been absorbed into the rice, add the chicken, leek and mushroom mixture back into the pot.
Stir through.
add mushroom, leek, chicken to stock
10. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
add cheeserissotto nearly ready
11. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
12. Serve immediately with a little parmesan

Perfect for someone who needs soft tasty food like me today Winking smile.

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