Spanish mushroom and chicken risotto
One of my favourite things to do on holiday is to go to a supermarket or the local markets and look at the all the different types of food they have on offer. I love looking at the different types of fresh vegetables, and taking in their vibrant colours and smells.
There is just something about Spanish supermarkets that I love. I know that most supermarkets all over the world are pretty much the same, but it’s the variety of fresh and local food that is different and quite often exciting for a foodie like me.
Standing in a small supermarket on the Costa Blanca, some wild mushrooms caught my eye. I had never seen these before, but they looked interesting. Looking at the label they are setas mushrooms or Spanish wild mushrooms, they smelt very earthy and looked incredibly meaty for a mushroom. I had to buy them and do something with them and they are the inspiration for this risotto.
Having made my first risotto at Christmas I was pretty keen to try it out again and with some special ingredients I hoped it would be a success, and it was.
Ensure that you use hot stock to make risotto, you can use pre-made stock or cubes, even better if you make the stock yourself.
1 cup of risotto rice
8 cup mushrooms, sliced
8 setas mushrooms, sliced or you can use another type of wild mushroom if you can’t get these. You want something that is meaty and full of flavour.
1 large chicken breast, sliced
1 white onion, finely chopped
1 pint of chicken stock (homemade if possible) or good gluten-free stock
1/3 cup of grated Parmesan cheese
8-10 small asparagus spears
2 gloves of garlic, chopped or crushed
Olive oil for cooking
Good pinch of mixed herbs
Salt and pepper
1. In a frying pan heat some olive oil, add 1 finely chopped or crushed clove of garlic and cook for about 30 seconds or so, don’t colour the garlic, otherwise it will taste bitter. Add the chicken and cook for about 2 minutes, now add the mushrooms, seasoning and herbs. Cook for about 5 minutes over a medium heat, or until the chicken and mushrooms are cooked through. Turn the heat off and put to one side. You will add this mix to your rice later.
2. In a large saucepan on a medium heat, heat the remaining olive oil and sweat off the onion, and other crushed or finely chopped garlic until soft and translucent.
2. Add the rice and stir and then add the white wine and stir. You will need to keep on stirring until most of the liquid has been absorbed. You need to keep your hob on a medium flame or temperature, then add a ladle of your stock. You need to keep stirring the rice and once most of the liquid has been absorbed add another ladle. You need to repeat this until you have one ladle of stock left.
3. Now add the chicken and mushroom mix and some seasoning and keep stirring. Always taste and if you don’t need the seasoning, don’t add it. Add the final ladle of stock and asparagus and keep on stirring. Your risotto should not be dry, but of a wet consistency and the rice should be soft, but still have some texture to it.
4. Turn the heat down low and add the cheese and mix in.
5. Check the seasoning and add if necessary, serve and eat immediately.
Happy cooking 🙂
Posted on March 28, 2013, in Food and tagged Chicken and mushroom risotto, Food allergies, gluten free, Samantha pidoux, setas mushrooms, Spanish wild mushrooms. Bookmark the permalink. Leave a comment.