Chicken, mushroom & leek risotto
Chicken, mushroom & leek risotto

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chicken, mushroom & leek risotto. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chicken, mushroom & leek risotto is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken, mushroom & leek risotto:
  1. Take 175 g risotto rice
  2. Take 2 chicken breasts
  3. Make ready 2 leeks
  4. Prepare Handful mushrooms
  5. Make ready 750 ml vegetable stock
  6. Make ready 1/2 onion
  7. Prepare Clove garlic
  8. Prepare Handful grated Parmesan
  9. Take 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. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Two kinds of mushrooms—oyster and cremini—give this chicken dish savory flavor and a meaty texture without adding lot of extra calories.

Steps to make Chicken, mushroom & leek risotto:
  1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
  2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
  3. Add chicken and heat for about 5 minutes, until coloured.
  4. Add rice, mix well and toast for a minute.
  5. 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)
  6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
  7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
  8. Serve risotto with mushrooms on top. Enjoy!

Don't be tempted to stir the mushrooms too much as they cook. Let them sit, undisturbed, for three minutes in the hot pan so that they brown nicely. 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.

So that’s going to wrap it up for this special food chicken, mushroom & leek risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!