MUSHROOM RISOTTO
Risotto with Crimini mushrooms and Parmesan cheese.
Provided by Martha
Categories side dish
Time 1h
Number Of Ingredients 12
Steps:
- To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).
- In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more - this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
- To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
- Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
- Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more stock ¼ cup at a time - adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)
- Cook the rice and stock together in this manner for approximately 25 minutes or so - until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
- Remove from heat and cover - let sit for 5 minutes before serving.
- Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.
COMFORTING CHICKEN
This tasty combination of chicken and vegetables is simmered in a creamy sauce that's rich from whipping cream and butter. This hearty meal-in-one-pot is an all-time family favorite.-Sally Hook, Montgomery, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In the same pan, brown chicken pieces on all sides. Return onion to pan; add potatoes and carrots. Cover and cook over medium-low heat for 30 minutes or until chicken juices run clear and the vegetables are tender. , Stir in the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 15 minutes or until slightly thickened.
Nutrition Facts : Calories 941 calories, Fat 66g fat (34g saturated fat), Cholesterol 274mg cholesterol, Sodium 689mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 5g fiber), Protein 47g protein.
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- Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan.
- Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned.
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- Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using.
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