Dear all, this risotto was decadent! I used butter and butter and some more butter!
I don’t do that normaly, I try to use as little butter as possible
so this was something completely new for me.
(for two servings)
1/2 cup good quality white rice
5 -6 brown champignon mushrooms
1 chicken breast sliced and cut into thin pieces
1 bay leaf
pink salt & black pepper
about 2 tbs butter
1 tbs cream cheese
1 tbs goat cheese
Start cooking the rice with the butter and a pinch of salt in a rice cooker.
Cut the mushrooms into bigger pieces.
Slice the chicken breast into thin strips and then cut them in 2 or 3 smaller pieces (shouldn’t be too small).
Saute the chicken in butter.
Add the mushrooms and the bay leaf.
Salt and pepper everything.
When the rice is cooked add the cheese and mix well.
Then add the chicken and mushrooms to the rice and mix.
Let rest covered with a lit for 5 minutes keeping the rice cooker on warm. Serve it with grated parmesan on top.
It was way above delicious.