Mushroom and Chicken Risotto

In addition to exploring my neighborhood, cooking some of the delights from the Baltimore farmer’s markets and plucking herbs from my backyard still qualifies for Devouring Federal Hill. I have indulged in an orgy of cooking, primarily soups and stews which are easy to store and make into other dishes. This is one I’ve been perfecting.

If you try it, tell me your experience with it. Comments are always encouraged.

32 oz of chicken stock (homemade is best but low-sodium stock or broth is great too. ALWAYS CHECK LABELS!)
3 tbsp olive oil
1 large onion, chopped
pinch of salt
2 cups of assorted mushrooms, sauteed (see below)
1 cup of Arborio rice
1 cup of white wine
4 cups of chicken stock
1-2 cups of chicken
1/4 cup of parsley
Handful of Parmesan

In a saucepan, heat chicken stock and keep warm.

In a saute pan, heat olive oil over medium heat. Saute onion with a pinch of salt for about 5-7 minutes. Add previously sauteed mushrooms and warm through for about 2 minutes. Remove half and reserve for later.

Add rice and cook in the oil until opaque. Add white wine. Cook until absorbed. Add one ladle-full of heated stock and cook slowly until absorbed and repeat until the rice is cooked through.

Add in the chicken, parsley and remaining sauteed onions and mushrooms. Cook through for about 2 minutes to warm the chicken. Remove from heat. Add salt, pepper and Parmesan.

Note: For this recipe, I used homemade chicken stock. Knowing exactly what is in your ingredients is a staple for maintaining healthy levels of salt, fat and avoiding allergens.

Sauteed Mushrooms
While you can add the mushrooms in to the recipe cold, taking the time to prep them in advance will concentrate their flavor and save you time when you are making risotto for dinner and only have half an hour. They store well refrigerated for up to two weeks.

1 Tbsp butter
1 Tbsp olive oil
4 cups of wild assorted mushrooms
1/4 to 1/2 cup of chicken stock

Heat butter and olive oil over medium heat. After the butter is melted, add the mushrooms and chicken stock and cover for about 3-4 minutes.  (Can cook longer, but not necessary.) Remove lid and cook until the liquid evaporates, about 15 minutes, and the mushrooms begin to caramelize.

Use immediately or cool and refrigerate for up to 2 weeks.

Useful tip for busy cooks: Invest in good storage containers and make time on the weekend (or during the week if you work through the weekend) to prep vegetables, make stock, portion out proteins and experiment with new recipes. Enjoy your time in the kitchen. 


About jessbenbow

Food and wine have been a passion of mine since I was very young. After moving to Federal Hill in December 2010, I've discovered several local restaurants with top chefs willing and able to experiment on me with new recipes and discuss technique and life stories. While this focuses on Federal Hill, Baltimore, I'm often impressed with many other Maryland chefs and they may get their own blog, very soon.
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One Response to Mushroom and Chicken Risotto

  1. Delicious! I miss living in Baltimore.

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