This week, I am visiting my sister, Alysha, in Lexington. She loves mushrooms and my “cheesy rice” (which is her affectionate term for my risottos.)
So I invented a new one for her!
I am going to tell you guys how I made this, but I wanted to add a few notes.
First, halfway through, I decided my approach was wrong. That being said, it turned out DELICIOUS. And that’s in Alysha’s words. And she is one of the pickiest/highest standards eaters I know, so that means alot! So, I am going to describe how I did it. I am sure I could edit the recipe so that it doesn’t abruptly change part way through, but I hesitate to do that without testing it myself.
So, if you decide to attempt this recipe, I recommend reading through the entire risotto process up front so you know what’s going on!
For the Seasoned Chicken, all I did was grease the bottom of a baking dish with olive oil (the kind rated for frying!) and preheat the oven to 350. I rubbed 1 tbspn herbes de provence and 1 tspn rosemary over both sides of the chicken. I let it cook for 12 minutes on each side,and then let it rest for 5 minutes before slicing. The chicken baked while I worked on the risotto.
For the mushrooms, I melted 1 tbspn butter in a small sauce pan, and added 1/2 cup sliced white mushrooms. I let them cook slowly on low heat, and stirred them occasionally while cooking the risotto.
Ingredients: (ingredients listed twice means they are used in different steps and should be separate)
1 tbspn butter
1/2 large yellow onion, diced
1.5 c arborio rice
1/4 c peas
2 cups low sodium chicken broth
2 tbspn balsamic vinegar
1 cup water
3 cups water
1/8 cup Brut
1 cup Brut
1/2 cup parmesan cheese
juice of half of a lemon
For the risotto, you will need three liquids.
Liquid 1: 1 cup Brut, set aside for later.
Liquid 2: heat broth, balsamic vinegar, 1/8 c brut until warm, but not hot. Keep on low heat.
Liquid 3: 3 cups water, set aside for later.
In a large skillet, melt 1 tbspn butter. Add onions, and cook until very slightly caramelized. Cook slowly so as not to burn the butter.
Once onions are tender, add the arborio rice. Stir for about 2 minutes. Rice grains should look glassy.
Turn up the heat, and add 1 cup brut (liquid 1). It should absorb in a bubbly way. If it isn’t, turn the heat up.
Once it’s absorbed, begin adding liquid 2 one ladleful at a time. Let each ladleful absorb completely, continually stirring the risotto, before adding the next.
Here is where I decided the risotto was off. About 4 ladlefuls in, I decided the broth was a bit too pungent. At this point, I added the juice of half a lemon and the peas. I also switched the liquid three. You can alternate between liquid 2 and liquid 3 as much as you want, tasting between each ladle to decide if the flavor is too weak or too pungent. I used pretty much only liquid 3 from this point on, which,if you remember from above, was plain, room temperature water.
Continue adding liquid a ladleful at a time until rice is cooked. Once rice is cooked, remove from heat and stir in the parmesan cheese.
Serve with sliced chicken and mushrooms.