Chicken, Spinach & Mushroom Risotto

Sun, 11 May 2014 09:25:59 +0000
 A good risotto for me trumps pasta any day. Its come to become one of my favourite italian dishes. I would also consider it a special occasion dish. It does need a lot of attention while cooking. Which is why I though it perfect to treat my mom to a fabulous risotto on Mothers day. Risotto is a dish thats become associated with high end restaurants, but really its the epitome of italian home cooking. Every italian boy will tell you that his mama's risotto is the perfect comfort food. Its a one pan family meal that is so nutritious and packed with tons of flavour. I chanced upon some affordable arborio rice in my recent trip to Goa. So my recipe today is as authentic as it gets. Ofcourse if you don't have arborio rice, you can use any starchy short grained rice. I've added chicken, spinach & mushrooms because that is what I had in hand. But really you can add any combination of veggies or meat. Its a perfect dish to use up leftover veggies or meat. For a vegan version check out this recipe Serves 4: 1 tbsp butter 4 cloves of garlic finely chopped 1/2 cup white wine 2 cups arborio rice (you can use any starchy short grained rice as a replacement) 1 litre chicken stock 1 cup chicken 1 cup mushrooms 2 cups spinach Salt & pepper to taste Parmesan cheese (optional) 4-5 basil leaves (optional) In a heavy based pan, melt some butter. Add in the garlic and sauté till translucent. Add the rice and stir so the butter coats the rice thoroughly. Add in the white wine and simmer till it reduces. Now the tricky bit. Use the chicken stock one ladle at a time. Add one ladle of stock in the rice and stir. The rice must completely absorb the broth before ladling another spoonful. Stir gently after each addition. About halfway through, add the mushrooms, spinach and chicken. Since these dont take too long to cook, we add them towards the end. Repeat the ladling step till all the broth is absorbed by the rice and its cooked. Once you start adding the broth the risotto usually takes 20-30mins to cook. Add in salt & pepper and your risotto is ready! Traditionally a risotto is served with Parmigiano Reggiano, but enough with the fancy. I've served mine with regular cheddar cheese. Garnish with some basil or chives and serve with a glass of white wine. Note: Italians like their rice al dente, which means the rice has a little bite. But I'm indian and I like my rice fluffy and well cooked. You can cook it to your preference. Tip: You can also add some cream or milk towards the end of the cooking process. This makes the dish rich an creamy.
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000