Vera's Recipes

Meats – Poultry

Chicken & Shiitake Mushroom Risotto

Meats – Poultry
Serves 6
14 ingredients
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Ingredients

  • ½ oz dried shiitake mushrooms
  • 2 cup hot water
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • ¾ cup or 2 small white onions finely diced fresh shallots
  • 1 clove garlic, crushed through a press or minced
  • 1½ cup Arborio rice
  • ½ tsp salt
  • ½ tsp or 2 Tbl minced fresh thyme leaves dried thyme leaves
  • 3 tbsp balsamic vinegar
  • 2 can 14 1/2 oz each fat-free, low sodium chicken broth
  • 1 5 oz boneless, skinless chicken breast, cut into 1/2-inch cubes
  • ½ cup grated Parmesan cheese
  • freshly ground black pepper to taste

Method

  1. Soak the mushrooms in hot water for 30 minutes until soft. Drain and reserve the water. Remove the tough stems and slice the mushroom caps into strips (about 1 cup sliced). Let the soaking water sit undisturbed to allow sand or grit to settle to the bottom. Measure 1 cup liquid, avoiding the sediments.
  2. In a large saucepan with a heavy bottom, combine the olive oil and butter and heat until it foams. Add the shallots and garlic and cook, stirring constantly, for 2-3 minutes or till the shallots are tender. Stir in the rice, making sure to coat all the grains with the butter-oil mixture. Add the salt and thyme leaves. Stir in the balsamic vinegar, allowing it to boil and absorb into the rice.
  3. Stir in the chicken broth and mushroom liquid gradually into the rice, 1 cup at a time, so that the liquid simmers but doesn't cook too rapidly or stick to the pan. Adjust the heat to maintain a constant, gentle simmer. Stir the rice every 2-3 minutes to give it a creamy consistency; add another cup of broth whenever the rice begins to look dry. When half the total liquid has been added, stir in the mushroom slices and chicken cubes.
  4. Continue to stir liquid in by 1/2 to 1 cup increments till the rice is tender but still firm to the bite, about 20-25 minutes. At the end of the cooking time all of the liquid should not be absorbed; remove from heat when the mixture is still slightly soupy. Stir in the Parmesan cheese and freshly ground black pepper to taste.
  5. Serve immediately. Accompany with a tossed salad and warm crusty bread.

Notes

6 servings. 358 calories, 8.5g fat (21% fat calories), 31mg cholesterol, 14g protein, 53g carbohydrates, 685mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.