Awesome Dudes Awesome Chicken Mushroom Risotto
April 5th 2008 05:40
So risotto eh, yeah I can bust them out when I need to, keep the chicks happy. I remember when I first saw a risotto.
“What the hell’s that? It looks like soggy rice!”
Well I was kind of right, in a way...
Risottos are piss easy mate! Once you have the basic recipe down, you’re set. You can adjust it to suit yourself. So I thought I’d go with an easy one to begin with, the old chicken and mushroom. Now not many people know this, but mushrooms kick arse, its true, they rock out hard. You know I’d rather talk to a mushroom than a Christian; they just seem more in tune with the 21st century. I tell you what, I might start worshiping mushrooms, at least I can see them, and I know for a fact they exist.
What am I doin’?
Ok, what you need-
2 chicken breast fillets 500gm (free range)
Big red onion
Red chilli
4 cloves of garlic
400gm sliced mushrooms fresh
Bottle of nice Chardonnay, ¼ of the bottle in the risotto the rest in the belly.
Extra virgin olive oil big slosh
Lemon
Parmesan cheese
1.2 litres of chicken stock
2 cups of Arborio rice
This is what you do-
Alright chop everything up, get the stock in a saucepan and get it heated up just under a boil. Get a big pot with a nice thick base and get that heated up, slosh in some olive oil. Now throw in the garlic onion and chilli. Fry that up until translucent, then throw in the diced chicken, cook it so it’s sealed, then throw in mushrooms. (Don’t get scared cos there’s so many mushrooms, remember mushrooms kick arse) You might need a little more olive oil so splash some more in, stir it round. Now the rice, toss it in and stir it round then pour in the wine, about a cup or so. Cook that until its soaked in to the rice and there is no liquid left. Alright now we start the stock, you can use a ladle or if you’re tough like me, you can just tip it straight in from the other saucepan, now about a cup at a time or a little bit more, stir that round (the more you stir the more creamy it is) when its absorbed put in some more stock. Keep this going until all the stock is gone, should take 20 to 30 mins. Take it off the heat. Alright squeeze the juice of half a lemon in, throw in about a cup of parmesan cheese and a little splash of cream, salt n pepper and stir it round and you are done.
Serve with a slice of lemon and a glass of the chardonnay.
Fun fact No43- Stable Tables are the coolest invention ever!
Nomad (Awesome Dude)
“What the hell’s that? It looks like soggy rice!”
Well I was kind of right, in a way...
Risottos are piss easy mate! Once you have the basic recipe down, you’re set. You can adjust it to suit yourself. So I thought I’d go with an easy one to begin with, the old chicken and mushroom. Now not many people know this, but mushrooms kick arse, its true, they rock out hard. You know I’d rather talk to a mushroom than a Christian; they just seem more in tune with the 21st century. I tell you what, I might start worshiping mushrooms, at least I can see them, and I know for a fact they exist.
What am I doin’?
Ok, what you need-
2 chicken breast fillets 500gm (free range)
Big red onion
Red chilli
4 cloves of garlic
400gm sliced mushrooms fresh
Bottle of nice Chardonnay, ¼ of the bottle in the risotto the rest in the belly.
Extra virgin olive oil big slosh
Lemon
Parmesan cheese
1.2 litres of chicken stock
2 cups of Arborio rice
This is what you do-
Alright chop everything up, get the stock in a saucepan and get it heated up just under a boil. Get a big pot with a nice thick base and get that heated up, slosh in some olive oil. Now throw in the garlic onion and chilli. Fry that up until translucent, then throw in the diced chicken, cook it so it’s sealed, then throw in mushrooms. (Don’t get scared cos there’s so many mushrooms, remember mushrooms kick arse) You might need a little more olive oil so splash some more in, stir it round. Now the rice, toss it in and stir it round then pour in the wine, about a cup or so. Cook that until its soaked in to the rice and there is no liquid left. Alright now we start the stock, you can use a ladle or if you’re tough like me, you can just tip it straight in from the other saucepan, now about a cup at a time or a little bit more, stir that round (the more you stir the more creamy it is) when its absorbed put in some more stock. Keep this going until all the stock is gone, should take 20 to 30 mins. Take it off the heat. Alright squeeze the juice of half a lemon in, throw in about a cup of parmesan cheese and a little splash of cream, salt n pepper and stir it round and you are done.
Serve with a slice of lemon and a glass of the chardonnay.
Awesome Chicken Mushroom Risotto
Fun fact No43- Stable Tables are the coolest invention ever!
Nomad (Awesome Dude)
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Comment by Jarrah
Back to the Eighties
Risotto sucks ass
Comment by Anonymous
Comment by Nomad
Awesome Food
Nomad (so awesome it hurts)