Risotto is very easy but requires a little attention along the way to perfection. So pour a glass of wine and enjoy the process.
1 1/4 cup of abbito rice
4 cup chicken stock
1 lb chicken cut into bite sized pieces
1 package – about 2 cups – mushroom blend
1 leek, cleaned and sliced
1 small onion, chopped
1 Tbs Oil
1 Tbs butter
1 cup parmesan cheese, divided
2 Tbsp fresh parsley, chopped
1/2 cup white wine
1/4 cup cream, or low fat half and half
In a sauce pan warm the chicken stock gently, do not boil, maintain temperature.
In a large pan or dutch oven add the oil and heat on md/high. Once the pan is hot add the chicken and cook for about 1 min. Follow with the addition of the the mushrooms and leeks. Continue cooking until chicken is heated through and no longer pink. Remove the chicken, leek and mushroom mixture from the pan keeping warm. In the same pan melt the butter and add onions. Cook the onions over a med heat until slightly translucent. Add the rice to the onions stirring frequently. Cook until the rice becomes transparent around the edges, about 1-2 min. Pour in the wine to deglaze the bottom of the pan, cover and allow the rice to absorb the wine. Once absorbed add 1/2 cup of the warmed chicken stock, again covering and allowing the rice to absorb the liquid. Continue this process stirring frequently until there is 1/2 cup of chicken stock left. Add the remaining chicken stock and return the chicken, mushroom and leek mixture to the pan at the same time. Stir in 1/2 cup of Parmesan cheese, parsley, and cream until the cheese is melted. Remove from heat and serve with additional Parmesan cheese.