Chicken And Mushroom Risotto Recipe
Chicken and mushroom risotto is a tasty one dish meal.
2 1/2 tbsp butter
3 large garlic cloves, minced
1 tsp dried rosemary, crushed
1 medium onion, chopped
1 1/2 cups Arborio rice
1 lb cooked chicken breasts, cut into small chunks
1 cup hot chicken stock
3 cups hot milk
3 cups fresh mushrooms, sliced
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
In large heavy pot, melt butter.
Sauté onion, garlic and rosemary over medium heat for 3 minutes.
Add rice and cook, stirring 2 minutes.
Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
Add chicken, then cheese. Add more hot liquid if needed. Season and serve.