Jun 18, 2009, 09:55 AM
Avy's Recipe of Last Night:
Cheater Risotto (easier than 35 minutes of stirring)
Should serve 3-4 people
1 1/2 cup of rice (I prefer Arborio but that's just me)
Shrooms of your choice. (baby bellas, white button, chanterrelles are my choice)
1 Medium onion finely diced
2-3 cloves of garlic crushed and minced
3 tablespoons of butter
2 chopped chicken thighs (I prefer dark meat for this recipe but you can use b-less s-less chicken breasts)
3 1/2 - 4 cups of hot chicken stock (NOT BROTH)
1 can of your favorite condensed cream of mushroom/chicken & shroom/roasted garlic soup. (this is the cheater part)
Grated parmigiano-reggiano cheese.
Pinch of Rosemary
Pinch of Thyme
Salt and Pepper to taste
Utensils:
Medium stock pot (optional)
Large Heavy-bottomed sauce/stock pot
Spoonula
If you're using the medium stockpot set it on med heat and bring the chicken stock up to temperature. (not boiling yet)
In your large stockpot set it to med/high and add the butter.
As SOON as it starts to just barely smoke add the onion and garlic and a pinch of salt. (kosher is best)
Saute until the edges start to become translucent then add your rice.
Saute mixture for another two minutes or until you first start to see the rice browning.
Add your shrooms.
Stir gently for another minute or so then add your hot stock, clamp a lid on it and bring to a boil.
Let it boil for thirty seconds then drop the heat to as low as it will go.
DO NOT REMOVE THE LID.
After about 20 minutes your rice should be good to go.
Add your can of soup and the chicken and turn the heat back up to medium.
Cook 5-6 minutes and then add your herbs.
Serve on a plate, garnish with a spoonful of the parma and enjoy.
Viola!
Fresh sweet peas are a great compliment to this dish.
Tomorrow's Recipe: Honey Mustard Pork Chops with Grilled Mixed Vegetables. (looking forward to this one)
Cheater Risotto (easier than 35 minutes of stirring)
Should serve 3-4 people
1 1/2 cup of rice (I prefer Arborio but that's just me)
Shrooms of your choice. (baby bellas, white button, chanterrelles are my choice)
1 Medium onion finely diced
2-3 cloves of garlic crushed and minced
3 tablespoons of butter
2 chopped chicken thighs (I prefer dark meat for this recipe but you can use b-less s-less chicken breasts)
3 1/2 - 4 cups of hot chicken stock (NOT BROTH)
1 can of your favorite condensed cream of mushroom/chicken & shroom/roasted garlic soup. (this is the cheater part)
Grated parmigiano-reggiano cheese.
Pinch of Rosemary
Pinch of Thyme
Salt and Pepper to taste
Utensils:
Medium stock pot (optional)
Large Heavy-bottomed sauce/stock pot
Spoonula
If you're using the medium stockpot set it on med heat and bring the chicken stock up to temperature. (not boiling yet)
In your large stockpot set it to med/high and add the butter.
As SOON as it starts to just barely smoke add the onion and garlic and a pinch of salt. (kosher is best)
Saute until the edges start to become translucent then add your rice.
Saute mixture for another two minutes or until you first start to see the rice browning.
Add your shrooms.
Stir gently for another minute or so then add your hot stock, clamp a lid on it and bring to a boil.
Let it boil for thirty seconds then drop the heat to as low as it will go.
DO NOT REMOVE THE LID.
After about 20 minutes your rice should be good to go.
Add your can of soup and the chicken and turn the heat back up to medium.
Cook 5-6 minutes and then add your herbs.
Serve on a plate, garnish with a spoonful of the parma and enjoy.
Viola!
Fresh sweet peas are a great compliment to this dish.
Tomorrow's Recipe: Honey Mustard Pork Chops with Grilled Mixed Vegetables. (looking forward to this one)