Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy.
A high-starch (amylopectin), low-amylose round medium- or short- grain rice is usually used to make risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties.
One thing is crucial for a good risotto: have everything ready before you step up to the stove. That include the rice, the broth, your add-ins and the bowls to serve it in. Risotto waits for no one and is perfect the second it's done.
Chicken risotto
Ingredients
6 tbsp. butter
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese
Method
1)In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned, about 5 minutes. Remove chicken from skillet.
2)Add remaining butter, rice and garlic to skillet and cook stirring constantly, until rice is lightly browned, about 5 minutes.
3) Add mushrooms and green onion. Continue cooking stirring occasionally, until mushrooms are tender, about 2 minutes.
4) Stir in chicken broth and basil. Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes.
6) Top with cheese and serve immediately. Makes about 6 servings.
Delicious!!
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