Mushroom and Chicken Risotto

Originally this recipe is just mushroom risotto.  I can't remember where I got this recipe from. It was in my recipe box.  I had planned to make it on a night that we wanted to be meat free.  However, I had some yummy chicken and ended up throwing it in.  Risotto is this thing that everyone thinks it is hard to make because it sounds so complicated. WRONG.  It is easy, but you need to baby sit it.  You can't just throw it in a pot and expect it to done in an hour.  This particular recipe is not as rich as other recipes I have made.  The mushroom flavor is not strong throughout dish.  Next time I might add some of the juice from rehydrating the shiitake mushrooms.

Ingredients:
                               
2 Tbsp butter
2 cups mushrooms such as baby bella shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine
4 pieces of chicken thighs or drumsticks
5-6 cups water
2 shallots chopped
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Directions:
1.  Bring chicken and water to a boil with salt.  Let the pot simmer for 1 hour.  At this point the chicken and broth will be ready. Ensure you have about 5 cups of broth.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering broth, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly. Wait until the broth is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Shred the chicken and toss into the risotto.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. And Serve.

Mixed Seafood Risotto

After a long hiatus from the blog I thought I needed to come back with a bang.  Don't worry I have been cooking.  Just haven't been posting. This recipe I've had for about 9 years.  Every time I make it I love it.  I used spinach instead of arugula.  The soviet safeway down the street didn't have fresh scallops.  So for this today's rendition I just used jumbo shrimp.  However - do try the scallops!  Just looking at the picture I want to make it again.  I think the flavor really comes from the veggie broth and shrimp shells - don't for get to drain out the shells. Enjoy! 

Risotto

3/4 lb shrimp
3 tbsp olive oil
6 cups fish/vegetable stock
8 scallops
1 onion finely chopped
1/2 - 1 tsp red pepper flakes
2 cloves garlic finely chopped
1 1/2 cups italian short grain rice
4 plum tomatoes seeded and diced
1/2 cup dry white wine
salt and pepper
3 tbsp butter
3 oz arugula leaves
1 tbsp flat leaf parsley

1.  peel shrimp. leave tails. reserve shells, remove veins. 1 tbsp oil add shells and cook till pink.  add stock.

2.  heat 1 tbsp oil in heavy pan.  add scallops and sear 2 mins on each side.  remove scallops.  add shrimp and cook 3 mins. remove shrimp.

3.  lower heat to medium.  add 1 tbsp oil add onion and saute 2-3 mins till translucent and stir in red pepper flakes and garlic.  cook 1 min stir in rice and stir until grains make clicking noise.  add wine and stir 2 mins.

4.  add stock until liquid is absorbed slowly.  add tomatoes and season to taste until rice is al dente and consistency is runny.  remove from heat. stir in shrimp, butter, arugula, parsley.  Place scallops on the surface and cover and rest for 3 mins. 

5.  transfer scallops to bowl and set aside.  stir risotto.  taste and add just seasoning.  stir again and spoon in bowls and top with scallops.