Mushroom & Spinach Risotto

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with chicken & prosciutto

serves 4 people

risotto ingredients

1 small onion

4 cups of thinly sliced mushrooms

4 cups of loose baby spinach

2 cloves of garlic very finely chopped

1/2 cup of white wine (first step)

1 1/2 cups of white wine (second step)

6-8 cups of chicken broth

2 cups of Arborio rice

1 teaspoon of nutmeg

4 glugs of olive oil

50g of butter

salt & pepper to taste

1/2 cup of grated parmesan cheese

chicken ingredients

4 chicken breast

4 pieces of prosciutto

method

needed to med-high

-add white wine and salt & pepper to taste

-stir mushrooms until tender

first

in a saucepan:

-melt butter on med heat

-add mushrooms and cook in butter for until mushrooms start to tenderize

-add a half cup of white wine

-once cooked, remove from heat and set aside

second – risotto

in a large saucepan on med – high heat:

-heat up olive oil for 1 min

-add onion and stir for 2 min or until translucent

-add garlic and stir for another minute or so

-add Arborio rice and cook, stirring occasionally for 1-2 min

-stir in white wine and cook rice until color is translucent

-add 1/2 cup of chicken broth and stir until it is absorbed by the rice

-keep adding 1/2 cup at a time until rice is finished- should be just tender- taste it!

-lower temperature to low-med

-stir in cooked mushrooms including any sauce made from it

-add spinach and parmesan cheese and stir for 30 sec then turn off the burner…ready to serve!

third – chicken

(start cooking 10 min after beginning second step)

heat up a frying pan with olive oil on high heat

-coat chicken with a bit of salt and pepper

-using tongs, place the chicken in the hot pan to sear

-sear both sides for 2-3 min each

-take off stove

-transfer seared chicken into a baking pan

-wrap the chicken in prosciutto

-bake chicken at 390 degrees for 17-20 min depending on the size of the chicken breast

final

-rest chicken for 3-5 minutes when finished

-slice the chicken down the middle long ways

-place a circle of risotto on the serving plates

-Place chicken on risotto, bottom half first, then cross the top piece over

Enjoy!