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Risotto giallo

Jan 30th, 2009 by blog | 0

“Risotto? – that takes ages …”. Not so with this nice and easy recipe.

For the Risotto:
100 g chicken diced
3 mushrooms diced
salt and pepper
3/4 cup (risotto) rice
2 cups chicken stock
1 tbs margarine
1 tbs parmesan
2 ts capers

Brown Chicken and mushrooms in the same pot as you are going to make the whole risotto in, add salt and pepper. Add additional oil and fry the rice until it is translucent. Add some stock and stir until the stock is absorbed by the rice. Add some more stock and stir until it is absorbed. Repeat this until you used all the stock and the rice is cooked (20 min) – you don’t need to stir so much towards the end – just let it gently bubble. It should be still quite moist so that now when you add the margarine and the parmesan it becomes viscid. Add capers, chicken and mushroom and serve.

You can also add anchovies and parsley towards the end.

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