Chicken Mushroom Risotto

Rice dishes come in all forms. Risotto is an Italian rice dish that is cooked slowly and labouriously as you'll soon see. I decided to cook this today as I wanted to eat more rice in my diet and I thought making risotto would be delicious. Mind you this is my version without the alcohol as what most recipes out there would call for.

The ingredients:

• 1 1/2 cups of arborio rice (or any other starchy rice)
• 1 litre of chicken stock
• 200 grams chicken cubes
• 1 onion
• 3 large button mushrooms (they ran out of brown mushrooms so I'm improvising)
• strong flavoured cheese (i used blue and cheddar, most recipes call for parmesan)
• butter

Get your stock and simmer it. Now in a saucepan, saute in butter your mushrooms and onions. Once these are browned, take them out and saute your chicken in butter. Once the chicken is half-cooked, put back the mushrooms and onions and pour in your rice then pour enough chicken stock to just reach the level of the rice. Let the rice absorb the stock then pour more stock. Remember, you have to constantly stir the rice or it will stick to the pan and burn. After you have reduced the stock about 4 times, put in your cheese and mix it well to let the cheese melt in the rice. Now pour in more stock and reduce again. Keep on doing this until the rice is soft and chewy and becomes sticky creamy. Now serve!

the ingredients. well, some of them.

slice the onion and mushrooms.

simmer your stock and saute your mushrooms and onions.

cook your chicken.

chop up your cheese.

put the rice in.

pour your stock in.

constantly stir your rice while reducing the stock.

after several reductions, put in the cheese and let it melt.

keep on adding more stock and keep on reducing it.

once the rice has become sticky creamy and chewy, serve!

lunch is served with strawberry mlik!

Ciao!