Risotto with Chicken, Mushrooms and Lemon

Adapted from a recipe at KitchenNoob.blogspot.com

Last night The Lady delighted The Man and moi to risotto, a dish that requires about 20-30 minutes of constant stirring… this is no wham, bam, thank you mam recipe to make…

She found this recipe at TheKitchenNoob.blogspot.com and recommends you check out the site.

Risotto is not a difficult dish to make but it takes constant stirring and that can be annoying to those who seek instant gratification from their rice dishes…

The Lady boiled two whole Foster Farms chickens to make her stock. She used the meat to make this dish and chicken pot pies which she froze for the future eating pleasure for The Man while she is in Italy next week. I gotta tell you leaving me here to wrangle The Man is getting old… what happened to the good ole days???  But I digress…

Ingredients:

EVOO

Boneless chicken, 2 Cups, chopped coarsely – The Lady prefers thigh meat when she has a choice (here she used the meat from the boiled chickens). If you aren’t making stock, you’ll want to sauté your raw chicken until cooked through and lightly browned.

Salt to taste

Small jar of Marinated Artichoke Hearts, drained (The original recipe called for 9 ounces of frozen artichokes; The Lady used what she had on hand, but more would have been better – the artichokes got lost in the recipe)

5-7 Cups of Chicken Stock, with a couple small Parm-Reg rinds thrown in for extra flavor

2 Small Onions from The Garden of The Man, chopped – The Lady used the tops as well

Sauteing the Risotto

2 Garlic Cloves, chopped

4 Large White Mushrooms, sliced

12 ounces Arborio Rice

Zest of one Lemon

1 Tbsp. Fresh Lemon Juice

¼ Cup Fresh Parsley, Chopped (also from The Garden of The Man)

¼ Cup Pecorino Romano, grated (Parm-Reg would also work, The Lady used what she had on hand)

Freshly Ground Pepper to taste

Preparations:

Because The Lady used chicken she had cooked while making the stock, she skipped the first step. If you are using raw chicken, obviously you will need to sauté it in olive oil until fully cooked and lightly browned. The Lady prefers boneless/skinless thighs as they have more flavor but use what you like.

Chop the artichoke hearts. If using frozen, sauté in a little olive oil until brown. Set aside.

Bring stock to a boil. The Lady threw in a couple Parm/Reg rinds to add more flavor. Reduce and keep at a simmer.

Add a little EVOO to a large sauce pan and sauté the onions, garlic and mushrooms on medium. Add the rice and cook until the rice begins to turn translucent.

Here’s where the fun begins…

Add one cup of broth to the rice and stir until the stock is absorbed. Continue to add stock ½ cup at a time; constantly stirring and when absorbed, add more stock until the rice is just tender. This will take about 20-30 minutes depending on your heat level.

When the rice is tender stir in the chicken, artichokes, lemon zest and lemon juice and a little of the remaining stock.

Add the parsley and cheese; plate. Grind fresh pepper over the dish and serve.

Have The Man clean up the kitchen.

Member, Association of Food Bloggers

Advertisements


UPDATED 5/14/2011 – SEE BOTTOM FOR DETAILS

Ingredients:

Pasta

2 Chicken Breasts – pounded thin or sliced into thin pieces

Salt and pepper

Flour and your favorite seasonings/herbs/spices for coating chicken

Zipper bag for coating chicken

Olive Oil

1 1/2 cups heavy cream

Zest of 1 large lemon – you want this sauce to be very “lemony”

Juice of 1 large lemon – about ¼ cup

½  teaspoon minced garlic

1/2 cup grated Cello Grated Romano**

Capers (optional)

Directions:

Set your water boiling for your pasta. Cook it to time up with when chicken and sauce are ready.

Prepare your chicken breasts either by pounding to make them thin or slice thin. We only use Foster Farms chicken around the manse.

Salt and pepper raw chicken pieces to taste.

Put flour and favorite seasonings in zipper bag. The Lady added a little dry chicken bouillon, celery seeds, paprika and chili powder.

Put chicken in zipper bag and toss to coat chicken pieces.

Heat olive oil in frying pan.

Add chicken and cook until nicely browned on both sides and cooked through. About 5-7 minutes each side.

Set chicken aside and cover to keep warm.

In same pan, add and heat cream until just about boiling. Add lemon zest, lemon juice and garlic to cream. (If you choose to use capers, add them here as well.)

Cook for a minute or so and stir constantly.

Add Cello Grated Romano and stir until incorporated.

Drain cooked pasta and put in pasta bowl. Place chicken on top. Ladle sauce over chicken and pasta.

Serve.

Enjoy… I know we did… The Man even swooned.

Serves 2 plus a cat.

** Cello Grated Romano (Vacchino – made from cow’s milk) is distributed by the Arthur Schuman Company.

Romano is a hard cheese generally used for grating on top of pasta and into salads and sauces. It has a lower water content and the Romano cheese made from cow’s milk is a little milder and less salty than the pecorino version.

Romano cheese is made by a special method called “rummaging curd” which involves draining the curd quickly after molding. The surface is then pierced slightly before the cheese is salted.

It is named after the city of Rome, Italy where it has been made for more than two thousand years.

The Lady and I are very impressed with Cello Romano and she plans to use it next on pizza and then in meatballs… The man and I are grateful she enjoys cooking so much… even though it should be duly noted that I am not thrilled with her “friendliness” toward the interloper who likes to lounge on my deck…

FTC Full Disclosure – The manufacturer/distributor sent me their product, hoping I would review the product/cheese.

Updated 5/14 – The Lady made this using Cello Riserva Parmesan and it, too, was a huge hit here at the manse. Read our review of Cello Riserva.