Page 36 - 201415_TOH_Cookbook

CHICKEN RISOTTO
WITH MUSHROOMS
ITALIANO
DERENZO-PEÑA FAMILY, NORTHPORT, NY
INGREDIENTS
Serves 8
6 cups low-sodium chicken broth 2 tablespoons olive oil
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons butter
4 cups sliced mushrooms, such as baby bellas
2 medium yellow onions, chopped 2 garlic cloves, minced Fresh oregano Dried sweet basil or fresh basil,
chopped Fine sea salt Freshly ground black pepper 2 cups Arborio rice 2 cups tomato sauce 1 1/2 cups grated Parmesan cheese
“This recipe is our family’s and friends’ favorite comfort food because it has lots of umami, Italian-style! Having a little patience while preparing this special dish pays off with a delicious meal and big smiles.” Thomas DeRenzo
ffttttttPREPARATION 1. In a saucepan over low heat, gently heat the broth. Keep warm.
2. In a large skillet over medium-high heat, warm the olive oil. Sauté the chicken until slightly golden on all sides. Transfer the chicken to a plate and keep warm.
3. In the same skillet, melt the butter. Sauté the mushrooms, onions, and garlic until tender, 5 to 8 minutes. Season to taste with oregano, basil, salt and pepper. Stir in the rice
and cook, stirring constantly, for 3 minutes.
4. Slowly ladle in 2 cups of the warm broth. Continue stirring the rice until the broth is absorbed. Add 1/2 cup of the broth at a time, stirring in between additions and always allowing the liquid to be absorbed before adding more broth. Continue until all of the broth has been used. Lower the heat if the rice starts to stick to the bottom of the skillet. Cook until the rice is creamy and almost tender, 20 to 25 minutes.
5. Stir in the chicken, tomato sauce and Parmesan and cook, stirring, until the risotto thickens. Serve immediately.
Taste of Home – Page 28