Best Chicken Mushroom And Cashew Risotto Recipes

CHICKEN, MUSHROOM AND CASHEW RISOTTO RECIPE - (4/5)

Steps:

• Melt the butter in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the chicken and cook, stirring frequently, for an additional 5 minutes. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Stir in the turmeric, then add the wine. Cook, stirring constantly, for 1 minute until reduced. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy. About 3 minutes before the end of the cooking time, stir in the mushrooms and cashews. Season with salt and pepper. Arrange the arugula leaves on 4 individual serving plates. Remove the risotto from the heat and spoon it over the arugula. Sprinkle over the parmesan shavings and basil leaves and serve.

RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

MUSHROOM, LEEK AND CASHEW NUT RISOTTO

Steps:

• Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
• Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
• Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
• Pour in the wine and cook over moderate to low heat until it is absorbed.
• Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
• Keep adding stock in this way, stirring frequently to prevent sticking.
• Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

ONE-POT CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
• Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
• When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Steps:

• Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
• Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
• While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
• When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
• Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
• Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
• Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
• Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
• Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
• Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
• Cook rice this way until tender which should take about 25-30 minutes.
• Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
• Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
• Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
• Serve immediately. The remaining parmesan can be added to each serve if requested.

CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
• Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
• Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
• Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed - this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
• Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.