I come from a long line of rice eaters. It’s really a central part of the Cajun diet. So, it’s no surprise that I enjoy a good risotto; seeing that I also have a heavy Italian Heritage. My wife is from the Midwest, where the staple carbohydrate is potato. I’ve enjoyed introducing her to some of the heavily rice based Cajun foods and things like this risotto. I’m always thrilled to see her face when she tries something new. This was a big winner for her.
To make Risotto I always use Arborio Rice, there are other types of rice that you can use, but this is my favorite. Additionally, it needs to be said, that some people do wash it, however, I find that to be counterproductive. The idea behind a risotto is that the starch makes it “creamy” so washing off that starch seems to be against the logic to me. I’ve seen the arguments for and against, All over the interwebs, but I’m on team “unwashed.”
Now, what do we need to make this?
be sure to use a high sided pot, skillet or saucier
The rice will double in size
2 chicken breasts sliced thin and seasoned with SPG, basil and lemon zest
1.5 cups Arborio rice
5-6 cups of chicken stock
1/4 of heavy cream
1/2 cup of wine- if you don’t use alcohol you can use lemon juice
1-2 shallots diced
2-4 toes garlic- minced
8-10 oz sliced cremini mushrooms – you can sub for portobello or even button
2-3 handfuls of baby spinach
1 diced Roma tomato
1-2 cups of fresh grated parmigiana- don’t use the can, you want the cheese to melt into the rice
2-3 tablespoons of butter
Olive oil
Salt pepper and garlic powder and crushed red pepper
Rosemary, oregano, basil and parsley
An important note:
The recommended ratio for Arborio rice is 4 cups of stock for 1.5 cups of rice. I always prepare 6 cups in case I need the extra.
First thing to do is cook the chicken breast in olive oil and set aside
Put your pan on medium heat and drop in some olive oil and the shallot. Season with SPG
While this is happening have the stock simmering in another pan. You want to add in the stock while it is very hot, adding in cold stock will make the risotto more like a paste. – this is very important
When the shallot are almost cooked through, add in the tomato
Allow the tomato to start to break down before adding in the herbs, garlic and mushrooms.
At this time you’ll want to add in 2 tbsps of butter and more olive oil. You don’t want the mushrooms to dry out.
After you notice the mushrooms cooking through and absorbing the liquid add in the wine and let it reduce out.
When the wine is reduced down add in the rice and let it toast for a few minutes.
After you notice the rice begin to change colors begin adding in the stock a little at time and season with a bit more fresh pepper and some red pepper.
Continually stir the rice and adding in stock as it absorbs. You don’t want the rice swimming, you just want enough stock to keep it suspended in the liquid.
After about 20 minutes or so, you’ll notice the rice has developed a creamy sauce and the rice will be firm but not crunchy.
At that point, drop in the chicken and spinach.
When the spinach is almost wilted add in a tablespoon or 2 of heavy cream, and 2 tablespoons of butter
Work everything together and garnish with more cheese and parsley
