This is my recipe for Risotto our favourite for special occasions like Valentine's day or anniversaries, great complete dish perfect with a glass of vine.
Ingredients:
- 1 1/2 cups of arborio rice
- 1 1/2 cup of sliced mushrooms (brown and portobello)
- Olive oil
- 1 Asparagus bunch
- 1 big brown onion, finely diced
- 1/2 garlic head peeled, crushed and sliced finely
- 1 bunch of fresh basil (if not available, you can use dry basil about 1 1/2 tablespoons)
- 2 tablespoons of butter (Olive oil can be used instead)
- 1/2 (or more if preferred) of grated parmesan cheese, you can include some shaved parmesan cheese as garnish.
- 1 lemon or lime rind and juice.
- 1 chicken double breast, boiled and pulled.
- 1 litre of chicken stock
Preparation:
1- In a fry pan with high borders, in medium to high heat about 3 tablespoons of olive oil and add finely diced onion and garlic, cook until onions are soft, then add mushrooms. And have a glass of wine in the meantime =)
2- Cook the mushrooms, onions and garlic for about 5 minutes then add the arborio rice, mix well and start the risotto process by slowly adding enough chicken stock to cover the rice, don't over flow the pan. Stir well and reduce the heat, stir occasionally. Stock will start simmering and reducing when liquid has reduced enough that you can see the rice, add more stock just to cover it until you have used all your chicken stock, remember to stir the rice every time you add stock. This process will take approx. 20 to 30 minutes. Half way through the process add the Asparagus and the pulled chicken. Keep cooking until rice is cooked, if needed add more stock.
3- Once the risotto process is finished, add the butter, parmesan cheese, basil and lemon rind and juice. Mix and let it rest for a about 5 minutes then serve with your choice of wine.
Buen provecho!!
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