Marsala Chicken Risotto
I loved making this for my family today!!! Specially because it was so easy to make, even so I did not had the correct rice to make risotto, I also made a good use of left-over ingredients and of course of my fresh herbs.
The recipe I am going to write will say to you, to get the Risotto Rice; but by all means if all you have at home that day is long grain white rice, Go for it !!! Just do what I did, in a casserole put 1/2 Cup of Long Grain White Rice, 2 Cups Water, pinch of Salt and a Whole Crushed Garlic. Cook until almost all the water has been absorbed, but do not dry it.
By the way I had not shallots or onions, I use some Granulated Onion instead, and add it toward the end.
1 Tblsp Butter
1/2 Tblsp Olive Oil
1/4 of a small onion, diced very small
6 Garlic Cloves, peeled, ends off, sliced thin
1/2 Cup Grape Tomatoes, halved
1 Cup Cooked Chicken, diced
1 Tbsp of a mix of fresh herbs (Parsley, Sage, Rosemary and Thyme), minced and divided
4 oz Cremini Mushrooms, sliced (Would have love Chanterelle Mushroom)
1/2 Cup Marsala Wine
1/2 Cup Risotto Rice
3 Cups Stock ( add it in 3 stages)
Salt, a little bit, readjust at the end
1/2 Cup Heavy Cream
2 Tbsp Parmesan + more for serving
2 Tbsp Parsley, minced, for garnish
- Heat a large Saute Pan, Melt the butter and oil together. When butter is melted, add the onions and fry until soft and transparent.
- Add the garlic and saute until they turn to a light gold color. Immediately add the tomatoes, chicken and half the herbs. Saute together until the chicken grabs a nicely golden color. Then remove from pan and reserve.
- heat the same saute pan, and add a little bit more of oil, heat, add mushrooms and spread them on the saute pan, making sure that they do not overlay. Sprinkle with a little bit of salt and the remaining herbs. (Do not attempt to stir your pan, let the mushrooms caramelized. They will absorb the fat and release their water and when the water evaporates, then the mushrooms will grab a nice caramel color). When Mushrooms are ready, return the Chicken mixture to the pan and saute a little bit.
- Incorporate the wine, deglaze pan quickly, incorporate the rice. Allow the rice to absorb some of the wine and follow by 1 cup of Stock. Stirring constantly allow the rice to absorb the water and as soon as is drying up, incorporate the 2nd cup of stock. Keep stirring the rice again. Check if the rice is done, test a grain of rice and see if it is soft to the bite but not mushy. If is not done, incorporate the last cup of stock and continue stirring.
- When rice is ready, incorporate the cream and finish risotto with the Parmesan and checking for salt as well.
- To serve, use a shallow soup platter, spoon about 1/2 Cup of the risotto (imagine the creamy texture of a well done rice pudding, risotto should not run flat on you plate, but should not stick together neither.) sprinkle with parsley and Parmesan.
Have Fun Cooking and Enjoy !!!
|In this Risotto, I had no tomatoes, so I incorporated a few spoonfuls of a tomato and basil soup i had left. Also at the end of making it I add in some chiffonaded spinach.|