Saturday, December 5, 2009

Mushroom Risotto

I make this a dish that is sometimes called Chicken Mushroom Glop. I basically add rice, a can of cream of mushroom soup, diced mushrooms and chicken broth to a pot and cook on low until the chicken and rice are cooked through adding chicken broth if needed. I decided to glam up that recipe and make Mushroom Risotto with baked chicken. The only problem, I think the last time I made risotto was last December so my risotto rice has gone rancid. And eating rancid food can make you very ill. So I made this version with regular white rice, it was still creamy and delicious just not as creamy as real risotto would be. Risotto isn't hard, but you do have to babysit the pot and stir almost the entire time.

Mushroom Risotto

1 cup of rice (preferably risotto)
3 cups of chicken broth/stock
1/2 diced onion
1 stalk of celery (optional)
1/2 pint of button mushrooms
1/2 can cream of chicken or mushroom soup
pat of butter

In a small pot bring the chicken broth up to a low simmer. You don't want to add cold (or room temperature) stock to your rice.

In a medium size pot, melt the butter and saute the onions and celery until soft. Add 1 cup of rice and about 1 cup of the chicken broth to your rice. Stir constantly until the rice mostly absorbs the broth. Adding a laddle at a time of chicken broth stir until rice keeps absorbing the broth. It usually takes about 2 minutes between adding more broth. When you have about one or two ladles of broth left in your small pot, add the 1/2 can of cream of chicken soup to the stock and mix well. When the soup has come up to temperature incorporate it into the rice the same way you were doing with the stock. The entire process will take about 30 minutes until the rice is cooked through. The best way to tell is to taste and see if the rice is cooked all the way. It will also get thicker and creamier as it cooks. Keep the heat on medium on your rice pot, you don't want it to boil, just simmer.

While the rice is cooking quickly chop about 1/2 pint of mushrooms and saute them in a skillet on high heat. Add the mushrooms to the rice when it is finished cooking. Melt in a second pat of butter. Serves 4. I served with oven baked chicken breast and green beans.

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