Parmesan Chicken and Mushroom Risotto
From Linda Rossi

Ingrediants

Preparation
Chicken

• Roll the chicken breasts completely in the egg wash.
• Roll the egg washed chicken breasts in freshly grated Parmigiano Reggiano cheese
• Fry in extra virgin olive oil until golden brown

Risotto

• In a medium saucepan, bring the chicken stock to a boil over high heat, then reduce the heat to a simmer and keep the stock warm over low-medium heat.

• In another saucepan, add 1 tbsp. butter, the extra-virgin olive oil, and the onions and cook over medium heat, stirring often, until the onions are translucent, about 5 minutes.

• Add the rice and the dried mushrooms to the saucepan, stirring constantly to coat and slightly toast the rice with the butter and olive oil.

• Next add the white wine to deglaze and stir until the wine is absorbed, stirring the rice constantly, about 1-2 minutes.

• Start by adding 1 cup of the simmering chicken stock at a time, stirring constantly; waiting until all of the stock has been absorbed before adding more.

• Continue this procedure, adding 1 cup at a time, until the rice is al dente, firm to the bite and the risotto is creamy but not soupy, about 15 minutes.

• Remove from the heat and stir in the remaining 2 tbsp. of butter, the parmigiano-reggiano, and season to taste with salt, pepper and herbs.

• Serve immediately.

Servers 6