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Cheap to buy, quality in taste
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Want to create a wonderful but simple and cheap chicken and mushroom risotto for four people without spending much money? THIS IS HOW IT'S DONE...
A simple,easy, cheap risotto recipe and a delicious chicken and mushroom risotto too. A simple,easy,cheap risotto food recipe that makes a wonderful meal.
INGREDIENTS>
Chicken (as much or little as you want to use)
> 1 Stock cube of any variety
> 1 Garlic clove or garlic powder> Mushrooms of any variety (as much or little as you want to use)
> A glass of white wine (optional but I prefer to add wine)
> 200 - 250g or 8 - 10 oz of arborio risotto rice
> Parmesan cheese (grated) - roughly 30-50g or 1 to 2 oz
> A spoonful of butter (optional)
> A drop or two of milk (optional)
Now it is time to follow the step by step instructions of how to make an easy, simple, beautiful but inexpensive, cheap risotto.
STEP 1
Heat up 1 or 1.5 litres of water in pan and add 1 stock cube to the pan. Keep the pan simmering as the hot stock will be needed later. The reason for adding 1 or 1.5 litres is because stock cubes are extremely salty. You will have to decide how diluted the stock needs to be.
STEP 2
Heat up a deep pan with a drop or two of olive oil, ensure that the flame is medium to quite low. Stir in the chicken and seal the meat (5 mins). Once the chicken appears fairly well cooked add a sprinkle of powdered garlic or a crushed clove of garlic to the chicken. Stir the pan and then add the sliced mushroom. After 4 or 5 minutes pour the rice in to the pan.
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Crushed garlic being added to lightly sealed chicken
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Adding sliced mushroom
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STEP 3
Fry the rice for only two minutes; when the oil appears to be pretty much absorbed add a glass of white wine. DO NOT burn the rice and keep stirring until the wine has been virtually all absorbed too.
STEP 4
Add a small amount of stock, a little bit at a time. Each time the stock absorbs add a little more. Keep tasting the rice every now and then to test whether the rice has cooked or whether a little more stock needs to be added. You will have to repeat this process lots of times until the risotto is ready.
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When the pan appears dry add a little more stock at a time
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STEP 5
Finally, once the rice is cooked and firm to the bite, one minute before you are about to serve the dish add the cheese, butter and a drop of milk if you want your risotto to have a creamy texture. In the ingredients I did list the milk and butter as being optional however, in my opinion these two particular ingredients change the texture completely.
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Butter melting in the pan
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ENJOY!!
Please post a comment to let me know whether you enjoyed the recipe.
