Chicken and Mushroom Risotto

About Chicken and Mushroom Risotto

Ingredients

• Risotto
• Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
• Olive oil 2 tbsps
• Medium onion, finely chopped 1
• Vegetable stock 2 cups
• Salt to taste
• Chicken and mushroom mixture
• Boneless chicken breast, cut into small cubes 200 gms
• Button mushrooms, finely sliced 7 to 8
• Butter 3 tsps
• Oil 2 tsps
• Garlic, finely chopped 1 tsp
• Salt to taste
• Black pepper powder to taste
• Vegetable stock 2 cups
• Lemon juice 2 tsps
• Parmesan cheese, grated ¼ cup
• Garnish
• Fresh parsley, finely chopped ¼ cup

How to Make Chicken and Mushroom Risotto (Stepwise Photos)

Method

1. To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
2. Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
3. To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
4. Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
5. Add this chicken mixture to the rice and mix well.
6. Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
7. Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
8. Transfer into serving bowl, garnish with parsley and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps