Risotto is usually made using Arborio rice, but you can make it with plain long-grain rice if you'd like.
INGREDIENTS | SERVES 6
- 5 cups Chicken Stock
- 3 boneless, skinless chicken breasts
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 (8-ounce) package mushrooms, chopped
- 1½ cups long-grain rice
- ½ teaspoon dried thyme leaves
- ½ cup dry white wine, or more Stock
Place Stock in a medium saucepan and place on stove over low heat. Cut chicken into 1″ pieces and sprinkle with salt and pepper.
Heat olive oil in large heavy saucepan. Add chicken; cook and stir until almost cooked through, about 5–6 minutes. Remove chicken from pan and set aside.
Add onion and mushrooms to drippings remaining in saucepan; cook and stir until crisp-tender, about 4 minutes. Add rice and thyme leaves; cook and stir 2–3 minutes longer.
Add wine or Stock; cook and stir until liquid is absorbed, about 5 minutes. Add warm Stock, ½ cup at a time, stirring after each addition until rice absorbs liquid.
When you have added 3 cups of Stock, return chicken to saucepan. Continue adding Stock, stirring frequently, until liquid is absorbed.
When the mixture is creamy and rice is done, but still has a bit of texture to the center, remove from heat and serve immediately.
Fat: 12.13 grams
Saturated Fat: 2.43 grams
Carbohydrates: 45.73 grams
Sodium: 400.18 mg
Surprisingly, since they grow in the dark, mushrooms are a good source of Vitamin D. To prepare them, don't rinse or wash them or they will become tough. They grow in sterile soil, so just wipe them with a damp paper towel or mushroom brush. Cut off the bottoms of the stems and discard because they can be tough, then slice or chop.