CHICKEN & MUSHROOM RISOTTO

CHICKEN & MUSHROOM RISOTTO image

Yield 6 servings

Number Of Ingredients 14

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2 tablespoons unsalted butter
4 tablespoons olive oil
1/2 cup diced spanish white onion
3 cups of sliced white mushrooms
1 lb chicken tenderloins
1 tblsp chopped rosemary
1 tblsp chopped sage
1 tsp chopped parsley
1/4 lb proscuitto ham
1 cup burgundy wine
1 cup aborio rice
1/2 cup grated parmesan cheese
5 cups heated chicken broth
salt & pepper to tastr

Steps:

Light pan-fry chicken in olive oil until browned and keep aside. Add onion and 1/2 of the sliced mushroom, saute for 1 minute. Add the rice and stir for 1-2 minutes. Add wine slowly until absorbed. Add parsley, rosemary, sage, proscuitto and pinch of salt & pepper, cook for 1 minute. Add heated broth 1/4 cup at a time until absorbed, continue to stir (15 mins total). When 1/2 finished with broth add remaining mushrooms and all of cooked chicken. Continue to add broth until finished. Finish with grated cheese. Rice should be creamy firm texture. Add salt and pepper to taste and garnish with a sprig of rosemary. Serve immediately!