Sunday, August 16, 2009

Video Recipe: Chicken, Proscuitto and Mushroom Risotto

I love making different versions of risotto based on whatever gourmet ingredients are in the house. This week it was organic prosciutto! Enjoy

Recipe: Risotto with Chicken, Mushrooms and Procuitto
1 cup aborio rice
1 1/2 pounds of cubed chicken (approx 1/2 to 1/4 inch)
3-4 cups chicken stock
1/4 cup of white wine (I use Riesling)
10 crimini mushrooms sliced
2 tbsp olive oil
1 tsp sea salt plus a pinch
pinch of pepper
1 tbsp paprika
2 small tomatoes
1/4 cup of fresh parsley finely chopped
1/4 parmesan
5 cloves of Garlic
1 large onion
5 tbsp of Butter
75 grams or 1/5 pound of prosciutto

Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes. Once completed strain through a sieve and set aside. Melt one tbsp of butter in a pan and add mushrooms, salt and pepper. Cook over medium-high heat until liquid has been reduced, set aside once finished. In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.

Chicken, Proscuitto and Mushroom RisottoTo cook the risotto, heat a large pan over high heat. Once hot add the olive oil and the chicken, stir the chicken to sear all sides. While searing add the paprika. After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil. Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently. Add the wine and stir to remove any bits that have stuck to the pan. The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time. Continue stirring frequently. As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time. After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness. The rice should be soft but maintain a little bite, thus a little el dente. Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter. Remove from heat and stir in the parmesan. Congratulations on a beautiful risotto!

Risotto on Foodista

4 comments:

QV4 said...

muy bueno el blog !!! saludos desde Argentina.

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艾瑞克 said...

does rice cooked before you add in or it is still raw ?

Ryan said...

The rice is still raw when it is added to the pot!

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