Greek Chicken with Wild Mushroom Risotto

Greek Chicken with Wild Mushroom Risotto

I seriously don’t know why I ever even leave the house.  We have two new apps, one that delivers booze and one that delivers groceries.  and when I cook food like this, it makes perfect sense to just stay and home and drink wine.  it’s simply ridiculous…

Greek Chicken with Wild Mushroom Risotto

Greek Chicken with Wild Mushroom Risotto

Ingredients

  • 4 chicken thighs
  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

Instructions

  1. For the Risotto
  2. In a saucepan, warm the broth over low heat.
  3. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  4. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
  6. For the Chicken
  7. Season chicken thighs with greek seasoning and roast in a 350 degree oven for 30 minutes until juices run clear.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

 

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