Risotto With Chicken And Mushrooms - {Faranaci}

Recipe Ingredients

1		Roaster chicken
1/2 cup	118ml	Olive oil - divided
1 cup	237ml	Dry white wine
1 cup	62g / 2.2oz	Onion - chopped fine (medium)
4		Garlic cloves - chopped
3 cups	480g / 16oz	Uncooked Vialone nanno rice
2 cups	474ml	Mushroom stock
6 cups	1422ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Fresh wild and cultivated mushrooms - coarsely chopped
		Fresh sage leaves - to taste
3 tablespoons	45ml	Sweet butter
1/3 cup	65g / 2.3oz	Grated Parmigiano-Reggiano
10 sections		Italian parsley, leaves only - chopped

Recipe Instructions

Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm.

Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste.

In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered.

When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.

This recipe yields 4 servings.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A17) - from the TV FOOD NETWORK

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