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Chicken and Mushroom Risotto with Tarragon

Source: Circulon Gourmet Cookware
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Creamy risotto: comfort food at its best. With the chicken and mushrooms, this is a meal in one. This may be the quintessential comfort food, and a labor of love for the cook, who must stand at the stove for a half hour in order to get it to just the right consistency. The rice should be creamy on the outside, with a gentle bite, or substance in the center.
RECIPE INGREDIENTS
5-6 cups low-sodium chicken broth
3 tablespoons extra virgin olive oil, divided
1/2 pound sliced button mushrooms
1/3 pound shiitake mushrooms, stemmed and sliced
3/4 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon black pepper, divided
1/3 cup chopped shallots
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/3 cup Madeira wine
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmigiano-Reggiano cheese
Chicken and Mushroom Risotto with Tarragon Recipe at Cooking.com
DIRECTIONS
Bring the broth to a simmer in a medium saucepan set over medium heat.


Meanwhile, heat 2 tablespoons of the oil in a 4-quart nonstick Dutch oven over medium-high. Add the button and shiitake mushrooms and cook, stirring occasionally, until they begin to brown, about 6-7 minutes. Stir in the chicken, salt, and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 6-8 minutes. Transfer mixture to a bowl and reserve.


Return the Dutch oven to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic; cook, stirring occasionally, until starting to soften, about 2 minutes. Add the rice and cook, stirring, until opaque, 1 minute. Pour in the wine and cook, stirring, until absorbed. Add 1/2 cup broth and cook, stirring often, until it has been absorbed. Continue cooking, adding broth 1/2 cup at a time and cooking until it has been absorbed before adding the next 1/2 cup, until the rice is tender, about 25-27 minutes. Stir in the tarragon and cook 1 minute. Add the reserved mushroom mixture, cheese and remaining 1/8 teaspoon pepper, cook, stirring, until hot, 1-2 minutes. Serve immediately.


Recipe reprinted by permission of Meyer Corporation, U.S.. All rights reserved.
Date Added: 10/17/2011
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