Friday, December 3, 2010
One More Use For Maitakes
This time I decided to cook up a risotto with chicken, sweet onion and Maitakes
2 cups Arborio Rice
6 cups broth (give or take)
1 medium Maitake mushroom
1 boneless skinless chicken breast - roughly 6-8 oz. cut into ¼” cubes
3 Tbs. diced sweet onion
3 Tbs. olive oil
Italian flatleaf parsley for garnish
I prepared the Maitakes, cut a small boneless, skinless chicken breast into 1/4" cubes, and chopped the onion. I sauteed the chicken, onion and mushrooms in 2 Tbs. of olive oil. Once the chicken and mushrooms were lightly browned, I pushed the contents of the skillet to the edges, added another Tbsp. of olive oil and toasted the Arborio rice.
Once the rice was toasted I began adding broth 1/2 cup at a time and stiring until it was absorbed (see post Risotto with Chanterelles, Pear and Proscuitto for more details on making risotto.) As the rice cooked we seasoned it with a tsp. of fresh thyme leaves. When the rice was nearly done, we seasoned to taste with salt ad fresh ground black pepper. Serve garnished with Italian flat leaf parsley.