{"id":248,"date":"2008-10-22T21:28:00","date_gmt":"2008-10-23T02:28:00","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=248"},"modified":"2023-12-07T14:20:49","modified_gmt":"2023-12-07T19:20:49","slug":"savory-mushroom-risotto-with-sauteed-chicken-breasts","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=248","title":{"rendered":"Savory Mushroom Risotto with Saut\u00e9ed Chicken Breasts"},"content":{"rendered":"
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Savory Mushroom Risotto<\/strong><\/p>\n

6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
\n2 tablespoons olive oil, divided
\n1 pound white mushrooms, sliced
\n1 tbsp rosemary, finely minced (or 1\/2 tsp powdered rosemary)
\n2 medium shallots, diced
\n1 1\/2 cups Arborio rice
\n1\/2 cup dry white wine (I used Pinot Grigio)
\n1\/3 cup freshly grated Pecorino-Romano cheese<\/p>\n

In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.<\/p>\n

Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.<\/p>\n

In the same pot, add remaining tablespoon of olive oil, and saut\u00e9 the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1\/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.<\/p>\n

This will take about 15-20 minutes in all. Remove pot from heat, add Pecorino-Romano cheese, and return mushrooms with any liquid they exuded, stirring gently so as not to break up the mushrooms.<\/p>\n

Serves: 6.<\/p>\n

Saut\u00e9ed<\/b>\u00a0Chicken Breasts<\/strong><\/p>\n

In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.<\/p>\n

Serves: 4.<\/p>\n

Infused Olive Oil<\/strong><\/p>\n

2 cps Extra Virgin Olive Oil
\n6 garlic cloves, peeled and crushed
\nfresh rosemary (the leaves of 4 fresh stems)<\/p>\n

In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.<\/p>\n

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Savory Mushroom Risotto 6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock) 2 tablespoons olive oil, divided 1 pound white mushrooms, sliced 1 tbsp rosemary, finely minced (or 1\/2 tsp powdered rosemary) 2 medium shallots, diced 1 1\/2 cups Arborio rice 1\/2 cup … Continue reading Savory Mushroom Risotto with Saut\u00e9ed Chicken Breasts<\/span> →<\/span><\/a><\/p>\n

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