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)
Creative Mum