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Porcini Risotto with Chicken and Rosemary

I don't think anything welcomes brisk fall days as well as a warm kitchen smelling of risotto. The easy finish of a touch of porcini oil adds that warm earthiness to this dish. This dish is perfect as a side, or add shredded warmed up leftover roasted chicken to make it a perfectly easy fall dinner.

Ingredients:

 6 Cups of More then Gourmet roasted chicken stock

 3 1/2 tablespoons butter

 1 1/2 tablespoons rice bran oil
2 large shallots, chopped
2 cups arborio rice

1/4 cup dry white wine
1 cup freshly grated Parmesan cheese
1 large sprig of rosemary (about 4 inches)
1 tablespoon of porcini oil from Etruria. sea salt to taste

Directions:

1. Bring broth to simmer in large saucepan over medium heat, add rosemary sprig and reduce heat to low; cover to keep warm and let it infuse the rosemary (5 min) Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Pull out rosemary sprig from broth. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir is 1 Tablespoon of Porcini Oil.

serves 4-6

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