Creamy Chicken, Asparagus and Mushroom Risotto
2 chicken breasts, preferably on the bone
1/2 large onion, chopped
1 stalk celery, chopped
fresh herbs - sage, rosemary, thyme, etc.
2 cloves garlic
1/2 c white wine
1 c brown mushrooms, sliced
2 T butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 cloves garlic, crushed
1 chilii, finely chopped
1 c Vialone Nano rice
1 c dry white wine
Salt and pepper
1 bunch asparagus, chopped
2 T butter, extra
1 c Parmesan cheese, freshly grated
1 hour ahead of time, make stock with the chicken: Brown the chicken breasts in olive oil over high heat.
Add the onion and continue until brown.
Add 1 L of water.
Add herbs, garlic, wine, salt and pepper.
Bring to the boil and allow to simmer for an hour.
Remove chicken, chop or slice and set aside.
Strain the stock and keep on heat
Make the risotto:In a separate pan heat the olive oil and butter, add the onions, chill and garlic and fry very slowly for approximately 15 minutes without colouring.
When the onion has softened, add the rice and turn up the heat.
Cook, stirring, until rice is slightly translucent.
Add the wine and keep stirring.
Once the wine has cooked into the rice, add a ladle of hot stock and a good pinch of salt and pepper.
Reduce heat to a simmer.
Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.
Continue until the rice is soft but with a slight bite.
With the last ladleful, add the asparagus.
Remove from the heat and add chicken, extra butter and parmesan.
Place a lid on the pan and allow to sit for 2 minutes.