Make me a risotto recipe with the following ingrdients i have in the house please xxxx?

Question

I can pop to the shop if needed but would rather use up what i have in the fridge.

Risotto rice
Chicken breast
Onion
Garlic
Red/Yellow/Green Peppers
White wine
Mushrooms
Fresh vegetable stock.
Fresh Dill
Eggs
Olive Oil
Plus have a multitude of spices.

Any ideas welcome, thanks.

Also, what do i do with the risotto rice? do i put it in the pan raw or par boil it first?

Answer 1

Ok....Firstly you need to cook the chicken. Crush a clove of garlic and add this to a knob of butter. Score the chicken to allow the garlic to fully flavour and rub the chicken all over with the garlic butter.

Place in the oven on 180 for 20-30 mins depending on the size of the breast.

While this is cooking you need to de skin a pepper!...trust me its the only way to flavour your risotto properly. slice the pepper in half, remove seed stalk, flatten and then grill until the skin goes black. Using a sharp knife scrape the skin off.

Ok..make 3/4 pint of veg stock and set aside.

Boil the 2 eggs for 7 mins chop into quarters and set aside.

Next grate your onion. Chop the pepper into finger nail size chunks, finely chop the garlic and slice up the mushrooms.

Set the mushrooms to one side.

In a large pan add a knob of butter and a splash of oil. Next add the risotto (No need to par boil you only use that method with Basmatti rice).

Stir the rice and butter sparingly until the rice looks translucent (Clear). Next add the onions, garlic and peppers and stir until they are all mixed up. For herbs use Thyme or Basil or Parsley. Next add a little stock at a time (Not all at once). Once the stock is absorbed, add some more.

Ok take your mushrooms and add these to the chicken in the oven, there should be sufficient juices from the chicken for the mushrooms to soak up the garlic and butter.

Back to the Risotto...keep adding the stock a little at a time each time as risotto soaks up. Try not to stir too much.

When you are down to your last mls of stock your risotto should be no longer absorbing much and if you taste the rice it should be soft with a firm centre. Its almost done.

Remove your mushrooms and add these to the risotto along with your eggs and poor in a small glass of wine.

Remove chicken and slice up.

Ok.. its not on your list, but if you have a spoon full of creme Fraiche, this gives the risotto a nice gooey creamy texture.

Remove the risotto and place on your plate. It should look like a firm porridge. Top with the chicken and sprinkles of dill. A final touch would be a little cheese. I use a San Pecorino, but Parmesan is just as good.

Enjoy!

Answer 2

There are three things to remember with risotto:
1) Make sure you have the right rice - arborio is my preferred choice - you have risotto rice so check to that one
2) The stock is essential. If you're stock isn't good, your risotto won't be good. Is your stock well flavoured? If not, I'd boil it up again with some of your onion, and maybe a clove of garlic - if you have celery or carrott or dried mushrooms in the house add these (not the fresh mushrooms as they're more likely to soak-up the flavour)
3) Add the stock to the rice little by little - allowing each ladel full to be absorbed before the next goes in.
4) It's best to add butter and parmesan at the end if you have it.

So I would do the following:
Slice the chicken into strips and fry in hot olive oil until sealed. Remove from the pan. Lower the heat add more oil. Add finely chopped onion and garlic and soften gently. Add the chopped mushrooms and stir to soften. Season well. Get your stock simmering in a different pan.
Add the rice - don't wash it or do anything else to it, just add it and stir it in - turn up the heat to medium. Stir and stir until the rice is all nicely coated with oil and it begins to 'ping' off the sides of the pan.
Now add a glass or so of the white wine. Allow this to bubble - stirring all the time - until it's absorbed by the rice. Add a ladle of stock. Keep stirring until the stock is absorbed. Add another... keep going (15-20 minutes on a simmer-heat). When the rice is nearly cooked but still has bite, add another ladle of stock, a knob of butter and some grated parmesan and your dill. Remove from the heat, stir it all in, put on the lid and wait for 10 minutes. Serve.

If you have saffron, I'd soak a pinch in a spoonful of warm stock and stir this in with the wine.

Answer 3

dice the onions and peppers.
cut the chicken into pieces
crush the garlic, sprinkle with a little salt and mash to a puree
slice the mushrooms
put the veg stock on to warm....

put a thick bottom pan on the stove and heat up.
when hot add the chicken pices to seal the outer meat and remove to a plate.
back to the pan; add the onions, sweat till soft then add the garlic sliced mushrooms and diced peppers.
sweat till begining to soften then add the rice,(2/3 t -cup pp)
cover with stock and add the chicken pieces.
turn the heat down to a gentle simmer and allow the stock to reduce till the contents of the pan are showing before adding a bit more stock again.
keep doing this and checking the rice as it start to become cooked; once its almost there reduce until it looks like a thick porridge, more liquid will evaporate as it continues to cook as it cools. stir in a good slug of olive oil and check the seasoning.
If you want to use your eggs there is a version where-by you d whisk the eggs to an omelette stage, perhaps add a dash of the cream you have and even the dill if u wish, pour on top of your risotto and place in a hot oven,(200ºc) to cook to a set.

Answer 4

In a pan cook the chicken breast separately so you can use them with the risotto.

In another pan place some olive oil, crushed garlic and finally chopped onions and fry gently until translucent.

Add the Mushrooms if you like them well cooked otherwise wait until near the end.

Add spices and seasoning to taste.

Make sure the stock is hot.

Wash the rice and add to the onions and garlic raw and fry until nutty brown. Add a little wine and wait until its nearly evaporated, then start to add the stock a little at a time. Waiting until its nearly evaporated before adding more.

Stir constantly, until you have a rich creamy consistency.

Add the mushrooms if you haven't done so along with some slices of pepper and cooked chicken (if you want it all in one).

Cook through adding more stock if it get dry.

When your happy with the consistency server and enjoy.

Good luck

Answer 5

Cook the chicken in the oven for 20 mins till it is fully cooked.
Fry the vegetables, like the onion, peppers and mushrooms in a frying pan, with very little oil (otherwise it will be too oily!!) until part cooked.
Cut the chicken into pieces and place in the frying pan with the wine (if desired) until all the ingredients are browned and the wine has evaporated.
Add the spices and herbs and the vegetable stock
Transfer immediately into a casserole dish and mix in the risotto rice (this does NOT need to be cooked as it will cook in the vegetable stock).
Cover the dish with a lid and place in a preheated oven (about 180-200 degrees) for 30-35 mins.

Hope this helps

Answer 6

butter
1 onion, finely chopped
2 garlic cloves, finely chopped
350g risotto rice
1 large glass white wine
1½l chicken stock, heated to simmering (vegetable stock can be substituted)
a large handful frozen peas, defrosted
cooked chicken, torn into strips, no skin
50g parmesan, grated


Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.
Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite (add the peas and chicken in the last 5 minutes of cooking to heat through). The rice should be creamy but firm to the bite.
Stir in the parmesan.


Serves 4

Nutrition
497 kcalories, protein 28g, carbohydrate 74.7g, fat 10g, saturated fat 4.7g, fibre 2.6g, salt 1.62g

Answer 7

Italy

Creamy Mushroom Rice (Risotto al Funghi)
1/2 lb of mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Wash mushrooms.

Meanwhile, heat butter in a stew pot. Add the onion and sauté over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. add the mushrooms. Continue stirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.

Answer 8

The simplest way. Saute garlic, onion, and sliced mushrooms in olive oil. Heat up a pot of the veg stock on another burner until almost boiling. Add your rice to the garlic/onion/mushroom mixture and stir until well-coated with oil, just a few minutes. Then add about 3/4 cup of the white wine. Stir constantly until the wine is absorbed. Then add a cup of stock, stir until the rice has absorbed all that. Add another cup of stock, repeat until you have about 5 cups of stock in there. When it's about the texture you like, then toss in a handful of grated Parmesan.

It's kind of labor intensive because of the constant stirring and it takes a while standing over the stove, but it should turn out good. And if you want peppers in there, saute them in a separate pan and add them last.

Answer 9

Tipper's right.
You don't boil the rice.
All the recipes sound good. Take your pick.
But the stock that you put it in boils the rice anyway so why would you want to reboil it?
Plus, if it has already been boiled, it doesnt soak up the flavours of butter and chicken as well.

Enjoy.

=]

Answer 10

boil the rice for 5 mins, drain and remove

cook chopped onion in oil till soft, add wine and reduce

add veg, cook for 5 mins, then add stock, a third at a time, and some saffron if you have any, until rice is 'al dente'

stir in cooked chicken

add some butter and a bit of cheese, stir to combine

serve