If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Mushroom And Chicken Risotto
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- #58899
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 tablespoons butter
1/2 pound mushrooms, cut into thin slices
2/3 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth or stock, more if needed
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
directions
In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes.
Add the chicken, 1/4 teaspoon of the salt and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan.
In a medium saucepan, bring the broth to a simmer.
In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all.
The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.
Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.
added by
cookingczar
nutrition data
546 calories, 17 grams fat, 63 grams carbohydrates, 43 grams protein per serving.
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reviews & comments
May 28, 2007
This was really delicious! I added quite a bit more wine than in the instructions. Also used basmati rice and subtituted peas for mushrooms.
January 24, 2007
absolutely delicious, i put in more wine than suggested & it tasted great