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Chicago Risotto




Source of Recipe


Tucci Benucch


List of Ingredients




2 large yellow onions, julienned
3 Tbs. unsalted butter
2 cups arborio rice
4 cups chicken stock
3 cups grated parmesan cheese
salt & pepper to taste
1 Tbs. chopped parsley
4 oz. diced chicken breast
3 OZ cremini and shitake mushroom
1 Tbs. butter
1/4 roasted garlic
diced tomatoes for garnish
shaved parmesan for garnish


Recipe



To prepare risotto: cook the onions and the butter in a large saute pan over medium heat for 8-10 min ( or until golden brown and caramelized). Add the rice and cook for 2 min, stirring frequently. Slowly add ¼ cup of the chicken stock and stir until completely absorbed. Add the remaining stock ¼ cup at a time, stirring continuously until the liquid is completely absorbed. The risotto will take about 40 min to cook completely. Stir in the parsley and the parmesan cheese, add the salt and pepper.
Heat a sautee pan until hot and add oil. Then add the seasoned chicken and sautee quickly until nearly cooked through. Add the mushrooms
Add the risotto to the chicken and mushroom mixture. Adjust seasoning to taste and adjust with additional chicken stock for consistency Garnish with diced tomatoes, shaved parmesan, and drizzle with garlic rosemary truffle oil. Serves four.