We finally got some ‘winter’ in Los Angeles. After a summery Fall, we’re finally entering a cooler spell. I made a rotisserie chicken and wild mushroom risotto! Creamy, creamy risotto; the epitome of Italian home cooking and comfort food.
Here’s how to make creamy, creamy risotto. If you’ve never made risotto before, this easy recipe is a great place to start.
:: 2 tablespoons of butter, a little more doesn’t hurt either!
:: 1 yellow onion, diced
:: Mixed mushrooms, any kind
:: Supermarket rotisserie chicken, shredded
:: Arborio rice, 2 cups
:: 2-4 cans of chicken broth, warm
:: Salt and pepper.
:: Chopped parsley
:: Parmesan cheese
:: Patience and love
* Tip: Always use warmed chicken broth or water. I like to have a small sauce pan with warm chicken broth.
Here we go!
:: Start with heating the chicken broth. Set aside.
:: Then, heat butter in the pan. Add onions. Saute till translucent and soft. About 3 minutes.
:: Add mushrooms and rice, some salt and pepper. Stir for another few minutes.
:: Add warmed chicken broth, half cup at a time. Keep stirring gently. And keep adding warm chicken broth periodically until rice is tender and a creamy texture is achieved.
:: When rice is done, stir shredded chicken into the rice to combine.
Before serving, garnish with chopped parsley and parmesan cheese.