Hairy Bikers Chicken And Mushroom Risotto

Hairy Bikers Chicken And Mushroom Risotto

Hairy Bikers Chicken and Mushroom Risotto is made with chicken stock, butter, olive oil, onions, Arborio rice, thyme, white wine, chicken thigh fillets, mushrooms, garlic, Parmesan cheese, and salt. It serves 6 and takes about 50-60 minutes to prepare and cook.

More Hairy Bikers Recipe:

💗 Why You’ll Love This Chicken And Mushroom Risotto Recipe:

  • Rich and Creamy Texture: The Arborio rice, when cooked slowly, releases starch that gives the risotto a wonderfully creamy texture.
  • Deeply Flavorful: The combination of chicken, mushrooms, and fresh thyme creates a rich, umami-packed flavor profile.
  • Comforting and Satisfying: This dish is the epitome of comfort food, hearty and satisfying, perfect for a cozy meal.
  • Aromatic and Inviting: The cooking process fills your kitchen with a warm and inviting aroma, making it a great dish to cook for guests.
  • Elegant Presentation: This risotto has an elegant appearance that’s sure to impress, making it suitable for special occasions.
  • Balanced Nutrition: It offers a good balance of protein, carbohydrates, and fats, along with essential nutrients from the chicken, mushrooms, and cheese.

❓ What Is Hairy Bikers Chicken And Mushroom Risotto Recipe?

Hairy Bikers Chicken and Mushroom Risotto recipe features chicken thigh fillets, Arborio rice, mushrooms, onions, garlic, chicken stock, white wine, olive oil, butter, Parmesan cheese, fresh thyme, and seasoning, creating a creamy, flavorful Italian dish.

Hairy Bikers Chicken And Mushroom Risotto
Hairy Bikers Chicken And Mushroom Risotto

🍗 Hairy Bikers Chicken And Mushroom Risotto Ingredients

  • 2.5L (10 cups) Massel chicken style liquid stock
  • 40g Coles Australian Salted Butter
  • 125ml (1/2 cup) olive oil
  • 2 brown onions, finely chopped
  • 880g (4 cups) Coles Arborio Rice
  • 1 1/2 tbsp fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 6 (about 500g) Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm pieces
  • 200g button mushrooms, cut into 1cm pieces
  • 4 garlic cloves, crushed
  • 120g (1 1/2 cups) finely grated parmesan
  • Salt flakes, to season

🍛 How To Make Hairy Bikers Chicken And Mushroom Risotto

  1. In a big pot, bring the stock just to a boil. Turn down the heat and keep it at a low simmer.
  2. Melt the butter and 2 tablespoons of oil in a big casserole dish or heavy-based stockpot that can’t catch fire over medium-low heat. Put the onion in.
  3. Stir the food for 5 minutes, or until it is soft and clear but not colored. Put in the thyme and rice. Stir the grains around for one minute, or until they look a little like glass.
  4. Mix the wine into the rice and cook, turning often, until the liquid is gone. Add a ladleful (about 125ml/1/2 cup) of the stock that is boiling to the rice. Use a wooden spoon to stir the rice all the time until the liquid is absorbed.
  5. Add the stock mixture one ladleful at a time, stirring constantly and waiting for each addition to soak in before adding the next. Do this for 20 to 30 minutes, or until the risotto is creamy and the rice is soft but still hard to the bite.
  6. In a big frying pan, heat the rest of the oil over high heat. After you add the chicken, stir-fry for 5 minutes, or until the chicken just starts to turn brown. Put the garlic and onion in. Do this for two minutes.
  7. Mix the rice with the chicken mixture, Parmesan, and the rest of the thyme. Add salt and pepper to taste and serve.

💭 Recipe Tips:

  • Quality Stock: Use good quality chicken stock as it’s the key flavor base of your risotto. Keeping it at a low simmer is important for maintaining the cooking temperature.
  • Rice Toasting: Toast the Arborio rice until translucent but not browned. This step is crucial for achieving the right texture in the risotto.
  • Gradual Liquid Addition: Add the stock gradually, one ladle at a time, and stir continuously. This allows the rice to absorb the liquid and release its starch, leading to a creamy texture.
  • Consistent Stirring: Stir the risotto regularly to prevent sticking and to ensure even cooking. This also helps achieve the creamy consistency that risotto is known for.
  • Don’t Overcook the Rice: The rice should be ‘al dente’ – cooked through but with a slight bite to it. Overcooking can make it mushy.
Hairy Bikers Chicken And Mushroom Risotto
Hairy Bikers Chicken And Mushroom Risotto

🍷 What To Serve Chicken And Mushroom Risotto?

Serve Chicken and Mushroom Risotto with a crisp green salad, steamed vegetables like asparagus or green beans, garlic bread, a light arugula salad, or a refreshing glass of white wine.

🎚 How To Store Leftovers Chicken And Mushroom Risotto?

  • Refrigeration: Place leftover Chicken and Mushroom Risotto in an airtight container and store it in the refrigerator It will stay fresh for up to 3-4 days.
  • Freezing: Freeze the risotto in a freezer-safe container or bag It can be kept frozen for up to 1-2 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Chicken And Mushroom Risotto?

  • Stovetop Method: Gently reheat the risotto in a saucepan over medium-low heat, adding a splash of broth or water to loosen it Stir frequently until heated through, for about 5-10 minutes.
  • Microwave Method: Place the risotto in a microwave-safe dish, add a bit of broth or water, and cover heat on medium power, stirring every minute, until warmed, for about 2-3 minutes.

FAQ’S

What type of rice is best for making risotto?

Arborio rice is the most commonly used rice for risotto due to its high starch content, which contributes to the creamy texture of the dish.

Can I use regular chicken broth instead of a stock in Chicken And Mushroom Risotto?

Yes, you can use regular chicken broth, though stock generally offers a richer flavor low-sodium versions are recommended to control the saltiness.

How do I know when the risotto is done?

Risotto is done when the rice is al dente (still slightly firm) and the overall consistency is creamy it shouldn’t be too dry or too soupy.

Can I make risotto without wine?

Yes, you can skip the wine. You might add a bit of lemon juice or white wine vinegar for acidity, but it’s not essential.

What type of mushrooms works best in Chicken And Mushroom Risotto?

Button mushrooms are commonly used, but you can also use cremini, portobello, or a mix of wild mushrooms for varied flavors.

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Hairy Bikers Chicken And Mushroom Risotto Nutrition Fact

Amount Per Serving

  • Calories: 658 kcal
  • Carbohydrates: 59.7g
  • Protein: 41.9g
  • Fat: 24.8g
  • Cholesterol: 111mg
  • Sodium: 1274mg
  • Potassium: 905mg
  • Fiber: 3.4g
  • Sugar: 3.9g
  • Vitamin A: 400IU
  • Vitamin C: 7.4mg
  • Calcium: 120mg
  • Iron: 5.6mg

Hairy Bikers Chicken And Mushroom Risotto

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:6 servingsCalories:658 kcal Best Season:Suitable throughout the year

Description

Hairy Bikers Chicken and Mushroom Risotto is made with chicken stock, butter, olive oil, onions, Arborio rice, thyme, white wine, chicken thigh fillets, mushrooms, garlic, Parmesan cheese, and salt. It serves 6 and takes about 50-60 minutes to prepare and cook.

Ingredients

Instructions

  1. In a big pot, bring the stock just to a boil. Turn down the heat and keep it at a low simmer.
  2. Melt the butter and 2 tablespoons of oil in a big casserole dish or heavy-based stockpot that can’t catch fire over medium-low heat. Put the onion in.
  3. Stir the food for 5 minutes, or until it is soft and clear but not colored. Put in the thyme and rice. Stir the grains around for one minute, or until they look a little like glass.
  4. Mix the wine into the rice and cook, turning often, until the liquid is gone. Add a ladleful (about 125ml/1/2 cup) of the stock that is boiling to the rice. Use a wooden spoon to stir the rice all the time until the liquid is absorbed.
  5. Add the stock mixture one ladleful at a time, stirring constantly and waiting for each addition to soak in before adding the next. Do this for 20 to 30 minutes, or until the risotto is creamy and the rice is soft but still hard to the bite.
  6. In a big frying pan, heat the rest of the oil over high heat. After you add the chicken, stir-fry for 5 minutes, or until the chicken just starts to turn brown. Put the garlic and onion in. Do this for two minutes.
  7. Mix the rice with the chicken mixture, Parmesan, and the rest of the thyme. Add salt and pepper to taste and serve.

Notes

  • Quality Stock: Use good quality chicken stock as it’s the key flavor base of your risotto. Keeping it at a low simmer is important for maintaining the cooking temperature.
  • Rice Toasting: Toast the Arborio rice until translucent but not browned. This step is crucial for achieving the right texture in the risotto.
  • Gradual Liquid Addition: Add the stock gradually, one ladle at a time, and stir continuously. This allows the rice to absorb the liquid and release its starch, leading to a creamy texture.
  • Consistent Stirring: Stir the risotto regularly to prevent sticking and to ensure even cooking. This also helps achieve the creamy consistency that risotto is known for.
  • Don’t Overcook the Rice: The rice should be ‘al dente’ – cooked through but with a slight bite to it. Overcooking can make it mushy.
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