Recipe: Oishi Chicken and Mushroom Risotto For Vegan's Friend

Chicken and Mushroom Risotto.

You can Cook Chicken and Mushroom Risotto using 14 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken and Mushroom Risotto

1. Lets Go Prepare 2 tbsp of butter.
2. What You needis 2 1/2 cups of fresh mushrooms, sliced.
3. What You needis 2 pieces of skinless chicken breast, cut in smaller pieces.
4. It's 5 1/2 cups of chicken stock heated.
5. Lets Go Prepare 1 1/2 cups of arborio rice.
6. What You needis 1/2 cup of dry white wine.
7. What You needis 1 of large onion, chopped.
8. Lets Go Prepare 4 of garlic cloves, crushed.
9. What You needis 1 cup of grated parmesan cheese, plus extra for serving.
10. It's 1/4 cup of double cream.
11. What You needis 2 tbsp of freshly chopped parsley.
12. Lets Go Prepare of Olive Oil.
13. What You needis to taste of Salt.
14. Lets Go Prepare to taste of Ground black pepper.

Chicken and Mushroom Risotto instructions

1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside..
2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes)..
3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture..
4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently..
5. 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..
6. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point..
7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through..
8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir..
9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency..
10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve..