Wild Mushroom and Chicken Risotto
A risotto made by sautéing white rice, chicken pieces, assorted mushrooms, and bell pepper, then simmering with chicken stock and cream added in stages, and finishing with grated cheese.
Ingredients
white rice (rinsed and drained)
boneless chicken thigh meat (rinsed and cut into small pieces)
mushrooms (washed, dried, and each cut into 4 small pieces)
fresh shiitake mushrooms (washed, dried, and each cut into 4 small pieces)
white beech mushrooms (washed and cut into small pieces)
red bell pepper (seeded, washed, and cut into triangular pieces)
yellow bell pepper (seeded, washed, and cut into triangular pieces)
black olives (sliced)
unsalted butter
finely chopped onion
chicken stock
heavy cream
salt
1/4 tsp
ground white pepper
a pinch
grated cheese
Instructions
1
Prepare the ingredients
Rinse the white rice and drain. Rinse the boneless chicken thigh meat and cut it into small pieces. Wash the mushrooms and fresh shiitake mushrooms, pat them dry, and cut each into 4 small pieces. Wash the white beech mushrooms and cut them into small pieces. Remove the seeds from the red and yellow bell peppers, wash them, and cut them into triangular pieces. Slice the black olives and set everything aside.
2
Sauté and simmer
Melt the unsalted butter in a skillet over low heat. Add the chopped onion and all the mushrooms, and sauté until fragrant. Add the chicken and cook, stirring, until the meat is no longer pink. Stir in the rice and sauté until fragrant. Add half the chicken stock and cook until it is absorbed, then add the remaining stock, red bell pepper, yellow bell pepper, and black olives, stirring until evenly combined. Stir in the heavy cream and season with the salt and white pepper. Remove from the heat, mix in half the grated cheese, and serve. Sprinkle the remaining cheese over each serving.
