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Chicken and mushroom risotto




Source of Recipe


T-FAL magazine


List of Ingredients




4 medium onions;
200g of canned mushrooms;
300g of cooked white chicken meat, cut into small cubes; 100g of butter;
250g of long grain rice;
100ml of dry white wine;
400ml of chicken broth;
80g of parmesan;
salt;
pepper.

Recipe



Melt the butter in the Wok at position 5. Add the chopped onions and cook for about 3 minutes, stirring often. Stir in the rice. When the rice becomes translucent, add the mushrooms and the wine. Cook, uncovered at position 5 until all the liquid is absorbed. Add the diced chicken. Slowly stir in the chiken broth. Add the salt and pepper to taste. Simmer at position 3 for 15 to 20 minutes. Sprinkle with parmesan, stir and serve piping hot