Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken, mushroom & leek risotto. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken. The name "chicken of the woods" is not to be confused with another edible polypore, Maitake (Grifola frondosa) known as "hen.
Chicken, mushroom & leek risotto is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken, mushroom & leek risotto is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken, mushroom & leek risotto:
- Make ready 175 g risotto rice
- Make ready 2 chicken breasts
- Prepare 2 leeks
- Make ready Handful mushrooms
- Take 750 ml vegetable stock
- Take 1/2 onion
- Prepare Clove garlic
- Get Handful grated Parmesan
- Prepare 2 knobs butter
Dip chicken in flour to coat both sides; shake off excess. In the same skillet, saute mushrooms in the remaining butter until tender. Chef John really shows off the flavor of chicken and mushrooms. Yes, you may add more things, like wine, or aromatics, but the more additions, the more complications and subbing, and then the tweaking begins!
Steps to make Chicken, mushroom & leek risotto:
- Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
- Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
- Add chicken and heat for about 5 minutes, until coloured.
- Add rice, mix well and toast for a minute.
- Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
- When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
- Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
- Serve risotto with mushrooms on top. Enjoy!
I chose not to view the video beforehand, just to check out the instructions and the cooking times.. Chicken with Mushrooms Chicken with Mushrooms. Cooking Chicken of the Woods Mushrooms - A Beginner's Guide. As is the case with many different mushroom species, there are a whole lot of different ways you can cook chicken of the Woods mushrooms. Everyone has their own unique favorite recipe based on their region, heritage and how they've enjoyed them in the past.
So that’s going to wrap it up with this exceptional food chicken, mushroom & leek risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
