I love risotto! When I married SpecialK, I learned he also loved risotto. I had yet to find short grin brown rice, but was ecstatic when I learned Sprouts sold it by the pound.
I found this recipe, and decided I would need a Dutch oven to make it. We bought one, and haven’t looked back.
This last weekend, we had friends over for dinner. SpecialK really wanted more of this risotto, and we had talked about making it a complete dish by adding chicken breast to it.
We finally did just that, added chicken breast to the risotto! In our space age cooking lab, I placed the 3 boneless, skinless chicken breast in a gallon bag, covering the chicken with water and adding more salt than I want to think about (30 g). An hour late, I drained and rinsed the chicken breasts, patted them dry with paper towel, and poured some EVOO Caesar Dressing into the bag. Back into the fridge for an hour. Then onto the trivet in the Instapot, a cup of water in the bottom of the Instapot, 5 minutes of pressure, then let sit in the pit for another 5 minutes. (Next time, I will remember to oil the trivet!)
Once cooked, I cut the chicken breast into bite sized pieces, and added to the risotto after it had cooked, with all the other ‘add-ins’. We didn’t have any fresh oregano, so we skipped it. For the mushrooms, I use 2 1/2 bags of Trader Joe’s Mushroom Medley, which is found in their freezer case.
Since this was made hours early, we added some extra white wine and chicken broth to the risotto, to make sure the creamy texture remained.
It was a hit at dinner, not just with SpecialK and I, but also with our guests.
Coming soon, soups!
What are you winter dishes? The fill your belly with warmth type dishes?