When I saw this recipe in Food & Wine magazine, it made me so hungry that I knew I needed to try making risotto. Everyone I know who’s made it says that risotto is a real pain in the butt. It’s definitely a high-maintenance recipe (it’s 40 active minutes without a whole lot of wiggle room to do other things in the kitchen), but it’s so adaptable. You can mix in whatever proteins or veggies you have on hand for a delicious one-pot meal.
- 1 Tablespoon olive oil
- 1 small onion, minced
- 1.5 cups arborio rice
- 1/2 cup white wine
- 5-6 cups vegetable or chicken stock (if you are purchasing this, get the low-sodium version)
- 1/2 cup shredded Parmigiano Reggiano
- 1/2 batch of Marvelous Mushrooms (8 oz. mushrooms, garlic, salt and olive oil)
- 2 cups cooked chicken, chopped (I roasted 2 bone-in chicken breasts rubbed with olive oil, salt and pepper. 450 degrees for 15 minutes, then start checking for doneness)
- 2 Tablespoons chopped fresh parsley
- Salt and Freshly ground black pepper
- Simmer the stock in a saucepan on one burner.
- On another burner, heat oil in a large pot over medium heat. Add onion and cook until translucent.
- Add rice and cook about 2 minutes until the grains start to look opaque. Add wine and cook, stirring frequently, until the rice absorbs the wine.
- Add the simmering stock one half cup at a time, stirring often, until the stock is absorbed before each subsequent addition. Repeat this process until the rice is tender and creamy – you may need more or less stock, depending on how things are looking in the pot.
- Stir in the cheese, then the mushrooms and chicken. Heat through, sprinkle with parsley and serve.
Source: Adapted from Food & Wine magazine, Jan. 2010