How to Make Risotto with Chicken and Vegetables Part 1/3

How to Make Risotto with Chicken and Vegetables Part 1/3 Now, let's see. For tonight’s dinner, we’re going to have some risotto with chicken and vegetables. You see before you one cup of Arborio rice. We’re going to use half a cup of white wine, one quarter cup of heavy cream, four ounces of minced onions, two ounces of green pepper, one tablespoon of fresh minced garlic, one cup of sliced Portobello mushrooms, eight ounces of fresh broccoli, two ounces of finely diced celery and either a quarter stick of butter or a quarter cup of olive oil. I'm going with the olive oil today, and one quarter pounds of boneless cut up tidbit size pieces of chicken leg meat, which is so much more juicier than using breast meat. We’ll first start off with a moderate flame as you can see. Then, we’re going to sauté the peppers, onion, celery and garlic for a minute or two. Just to soften them up a little bit. Then, we’ll be adding the Arborio rice and the right amount of either use a vegetable stock or chicken stock. Today, I’m going to use a chicken stock and I’ll let you know the amount when this is finished because as you know, all my recipes are done— This dish, I've never made with these ingredients before. So, if you are doing this recipe, that means it works, and I'm sure it will. We’re timing this right now. I've set the timer for 30 minutes, and then about another minute. I'm cutting this off. I will be adding the rice. Now, we’re about three minutes light sautéing, and we’ll add the rice, that was one cup. Give a little stir. We’re going to add the Portobello mushrooms and some chicken stock which we’ll figure out how much I used later. One thing about this dish, you have to stay here with it. I'm going to raise the flame so it’s all the way up, turn it high. As soon as it starts to bubble and we’ll cut it down. If you want to put fresh herbs in here like thyme, oregano, basil whatever you like, you could at this point. Actually, you would put it in when you are sautéing the vegetables to bring out all its flavors. Today, I'm not putting any herbs in here at all. I'm just using sea salt and ground white pepper. We’re not adding the chicken to this because the chicken takes less time to cook then does the rice, and that’s why we’re not adding the broccoli either. As you see, the broccoli is still there because that takes less time than the rice also. So, everything is going to get cooked into this pot. Actually, it’s a simple dish and we’re almost on the four-minute mark right now. This dish will feed two hungry people. And we’re at the five-minute mark right now. I'm going to leave the flame on high because as you can see, it’s just about starting to boil. We’re at the six-minute mark now. You could see we have a rapid boil so we’re going to lower the flame, just go half way down like that. And now, every couple of minutes, you have to stir it. So right now, it’s cooking very nicely. Okay, we’re at the 11-minute mark and I've just added the half a cup of dry white wine. And please don’t use cooking wine like my mother gave me when I was starting out in this business. Horrible stuff! I've put in one teaspoon of the sea salt and a quarter of the teaspoon of ground white pepper. Why ground white pepper, because we don’t want to see the black pepper spots, which I like better, tastes better but you don’t want to see it in the Arborio rice because the rice is white, and the dish is going to have a nice white tint from the heavy cream. The thing with the risotto, so you have to keep on mixing it nicely, we still have ways to go before this rice is finished. We are now at the almost 15-minute mark, and we’re still going to wait before we put the chicken in there because the chicken won't take that long to cook especially since it’s boneless. Give this a taste then we add one more teaspoon of sea salt. Now, that’s two altogether. After adding the chicken, it might even take more because the chicken will absorb the seasoning in there.