French Red Wine

Make me a risotto recipe with the following ingrdients i have in the house please xxxx?

I can pop to the shop if needed but would rather use up what i have in the fridge.

Ok….Firstly you need to cook the chicken. Crush a clove of garlic and add this to a knob of butter. Score the chicken to allow the garlic to fully flavour and rub the chicken all over with the garlic butter.

Place in the oven on 180 for 20-30 mins depending on the size of the breast.

While this is cooking you need to de skin a pepper!…trust me its the only way to flavour your risotto properly. slice the pepper in half, remove seed stalk, flatten and then grill until the skin goes black. Using a sharp knife scrape the skin off.

Ok..make 3/4 pint of veg stock and set aside.

Boil the 2 eggs for 7 mins chop into quarters and set aside.

Next grate your onion. Chop the pepper into finger nail size chunks, finely chop the garlic and slice up the mushrooms.

Set the mushrooms to one side.

In a large pan add a knob of butter and a splash of oil. Next add the risotto (No need to par boil you only use that method with Basmatti rice).

Stir the rice and butter sparingly until the rice looks translucent (Clear). Next add the onions, garlic and peppers and stir until they are all mixed up. For herbs use Thyme or Basil or Parsley. Next add a little stock at a time (Not all at once). Once the stock is absorbed, add some more.

Ok take your mushrooms and add these to the chicken in the oven, there should be sufficient juices from the chicken for the mushrooms to soak up the garlic and butter.

Back to the Risotto…keep adding the stock a little at a time each time as risotto soaks up. Try not to stir too much.

When you are down to your last mls of stock your risotto should be no longer absorbing much and if you taste the rice it should be soft with a firm centre. Its almost done.

Remove your mushrooms and add these to the risotto along with your eggs and poor in a small glass of wine.

Remove chicken and slice up.

Ok.. its not on your list, but if you have a spoon full of creme Fraiche, this gives the risotto a nice gooey creamy texture.

Remove the risotto and place on your plate. It should look like a firm porridge. Top with the chicken and sprinkles of dill. A final touch would be a little cheese. I use a San Pecorino, but Parmesan is just as good.

Enjoy!

How to make Mushroom Risotto Recipe

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