Fancy some delicious risotto for dinner? Watch our video recipe to learn how to make this dish!
This dish makes a great meal for your family and friends!
Season 1-2 pieces of chicken with 1 tablespoon of Worcestershire sauce, 1 teaspoon of black pepper and salt.
Heat frying pan with 2 tablespoons of olive oil over medium heat. Sauté seasoned chicken until lightly browned.
Add 4-5 ears of mushrooms and continue sautéing until cooked. Sprinkle some salt and black pepper into mushroom while cooking. Remove from pan when browned.
Pour 3 cups of chicken stock into a pot, simmer and remain heated over low fire.
In a clean pan, heat 2 tablespoons of olive oil, a sprig of oregano and basil over medium heat.
Sauté 3 shallots till softened. Add 1/2 cup of white wine and simmer until wine is half reduced. Lower heat. Remove herbs. Add 1 cup of risotto rice, continue to simmer until wine is fully absorbed.
Start adding hot chicken stock into risotto, small amount at a time. About 2 ladleful of chicken stock each addition, gently and constantly stir to reduce the chicken stock.
After the second addition of chicken stock, add 1/2 cup tomato paste and let it cook for about 2 minutes.
Return cooked chicken and mushroom. About 5 minutes before heat off. Add more chicken stock if risotto not al-dente yet.
The rice cooking process should be about 30 minutes on super low heat, or until rice turns al-dente and creamy in consistency.
Turn the heat off. Immediately add in 1 knob of cold butter, 2 tablespoons of parmesan cheese, drizzle 1 tablespoon of olive oil, and cover the pot with the lid. Let the remaining heat to continue the cooking process for about 5 minutes.
Open lid and stir to combine. Transfer risotto to a serving dish, garnish with more grated cheese and basil leaves and serve immediately.