Step-by-Step Guide to Make Gordon Ramsay Chicken and Mushroom Risotto

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken and mushroom risotto. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken and Mushroom Risotto is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chicken and Mushroom Risotto is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken and mushroom risotto using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and Mushroom Risotto:

1. Prepare butter
2. Get fresh mushrooms, sliced
3. Take skinless chicken breast, cut in smaller pieces
4. Get chicken stock heated
5. Make ready arborio rice
6. Prepare dry white wine
7. Take large onion, chopped
8. Make ready garlic cloves, crushed
9. Prepare grated parmesan cheese, plus extra for serving
10. Make ready double cream
11. Get freshly chopped parsley
12. Get Olive Oil
13. Get Salt
14. Make ready Ground black pepper

Instructions to make Chicken and Mushroom Risotto:

1. In a large pan over a medium heat some olive oil and then add the mushrooms and chicken. Continue cooking until chicken is fully cooked through. Then remove the mushrooms and chicken from pan and set aside.
2. Using the same sauce pan and olive oil, add the butter and heat. Then saute the onions and garlic until translucent. Add the rice and stir until the rice turns opaque (about 2-4 minutes).
3. Next add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice mixture.
4. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and liquid should bubble gently.
5. 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.
6. Cook rice this way until tender which should take about 25-30 minutes. I would taste a but just to make sure its cooked at this point.
7. Just before the last 1/2 cup of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the saucepan and stir through.
8. Next add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir.
9. Remove the saucepan from heat when all the remaining stock has been absorbed and the risotto mixture is a thick creamy consistency.
10. Serve this immediately. Sprinkle the remaining parmesan over the risotto to serve.

So that is going to wrap it up for this special food chicken and mushroom risotto recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!