Thursday, 8 November 2012

Chicken Mushroom Parmesan & Chorizo Risotto

I had a very busy day today as I was at a course for work. Listening intently for prolonged periods of time is a challenge for me, so I feel absolutely drained after the ordeal. Two more days of said course left, which means on a Saturday! Lunch time today was a very underwhelming culinary experience as hospital canteen food certainly does not make it into my list of favourite places to eat. I felt my taste buds where a little angry with me so decided to treat them to a risotto feast for dinner. For me, risotto is such a comfort food. It's creamy and delicious, and you can put a multitude of your favourite ingredients into the mix. I have to say I really do a lot of guessing and judge work when it comes to making risotto, so actually measuring and taking note of what I did for this post was both challenging and eye-opening for me! This risotto heats exceptionally at work the next day, and will without a doubt cheer you up at lunch time on a cold winters day.

Chicken, Mushroom, Parmesan & Chorizo Risotto 

Serves 4

400g Aborio Rice
150g Mushrooms (chopped)
700ml Chicken Stock (homeade or made using stock cubes)
20ml Cream
2 tablespoons of grated Parmesan
1 Onion (finely chopped) (alternatively you can use a leek)
10cm of Chorizo suasage (sliced)
2 medium chicken breasts (sliced)
Olive oil

1. Place the sliced Chorizo into a large hot saucepan or wok ( I prefer a wok). Fry off until 
    slightly crispy, the remove from heat and set aside.
2. Next add your chopped onion, mushrooms and chicken to the pan, along with a little olive oil 
    and fry for 2-3 minutes. Season well with salt and pepper.
3. Then pour your dried aborio rice into the pan and mix with the ingredients.
4. A little at a time begin to add the chicken stock. Each time you add the stock,allow it to be 
    absorbed by the rice before adding more. When you have used up all the stock and if you 
    feel your rice is still not fully cooked you can add some water or white wine until you feel the 
    rice is soft enough. It will take approximately 15-17 minutes for the rice to cook, but the best 
    way to judge it is to continuously taste it.
5. Remove from the heat and add the cream, Parmesan and crisp Chorizo and mix into the 
    rice. Place the lid on the wok or pan and allow to sit for 2 minutes before serving.

E-D's Notes
- You can add as little or as many of the above ingredients as you like. For a vegetarian 
  alternative you can use mushrooms and introduce some greens such as peas and asparagus.
- Similarly if you are watching what you eat, you don't need to add the cream or Parmesan. I 
  have often made risotto without either and it is still a very tasty dish.
- Leaving the lid on and allowing the risotto to sit for 2 minutes makes it become even creamier.
- You can get Aborio rice in many supermarkets now. It is an Italian short grained rice used for 
  risottos. I know they stock it in Tesco and also in Lidl. Needless to say it's a lot cheaper in Lidl.

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