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Creamy Mushroom Risotto with Pan Fried Chicken
Delishar
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Servings
4
Ingredients
Pan-fried Chicken
4
bone-in skin on chicken legs
1
tsp
garlic powder
Salt and pepper to taste
2
tbsp
cooking oil
Creamy Mushroom Risotto
1 1/2
cups
arborio rice
150
g
button mushrooms
sliced
150
g
oyster mushrooms
torn
1/2
cup
dry white wine
5
cups
chicken broth
1/2
yellow onion
diced
2
cloves
garlic
minced
1/2
cup
frozen peas
2
tbsp
butter
1/2
cup
parmesan cheese
Salt and pepper to taste
1
tbsp
chopped spring onions
1
tbsp
chopped italian parsley
Instructions
Pan-Fried Chicken
Season both sides of the chicken generously with garlic powder, salt and pepper.
Heat French oven on medium high heat, and add 2 tbsp cooking oil.
When oil is shimmering, place chicken skin side down.
Do not touch it for 4-5 minutes to get a nice golden sear.
When the chicken is ready, it will release on it's own.
Flip and cook until done, about 10-12 minutes total time.
Remove chicken, and set aside.
Drain grease from French oven, and return pot to stove.
Creamy Mushroom Risotto
Microwave chicken stock until hot, and set aside ( or you can use a sauce pan to heat up the chicken broth)
In the same French oven, melt 2 tbsp of butter over medium heat.
Saute onions and garlic, until onion is translucent.
Add mushrooms, and saute until tender, scraping up the brown bits on the bottom of the pot.
Season with salt and pepper.
Add rice, and stir to coat.
Add wine, and stir until wine has almost completely evaporated.
Add hot chicken broth 1/2 cup at a time, stirring constantly.
Allow each addition of broth to be absorbed before adding the next 1/2 cup.
Cook until rice is tender but still firm to the bite, and mixture has a creamy consistency, about 25-30 minutes.
Remove from heat, and stir in parmesan cheese.
Transfer risotto to serving bowl, top with chicken, and sprinkle some spring onions and parsley.
Serve immediately.
Notes
Adapted from Foodnetwork.com