Chicken Mushroom and Spinach Risotto with Black Truffle

I could literally live on risotto… I mean, really. I dont think its all that bad for you either! That is, if you dont load it with cheese and butter. But honestly, if you’re cooking your risotto correctly, you shouldnt have to add any cheese at all. It will come together perfectly, and have the taste and texture of being full of cheese. This recipe is not for someone with no patience, you need to give yourself about an hour to stand at the stove. Seriously, but its soooo worth it!

Risotto “stuff”

1 chicken breast, seasoned, cooked and cubed
1 package of fresh mushrooms, sliced
1 large handful of baby spinach
3 garlic cloves, minced
1 small onion, diced
salt and pepper to taste
2 tablespoons Black Truffle oil!

Heat truffle oil in a medium skillet. Add chicken and brown, add mushrooms and brown, and add garlic at the end so it doesn’t burn – just so it gets slightly golden. Set this aside until the risotto is ready. Don’t add any spinach until the end of everything!

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Risotto

1 1/2 cups Arborio Rice
5 cups chicken stock
3 tablespoons butter

In a small pot heat chicken stock to boiling then reduce to low. In a larger pot add butter and let it melt on medium. Add the onion and coat well with butter, let it cook until somewhat soft, about one minute. Add all of the rice and mix well with butter and onion.

Add one ladle of chicken stock at a time, stirring continuously with a wooden spoon, until ALL of the liquid has absorbed. Continue this until you have used all of the stock, should be anywhere around 30-40min depending on your stove and how patient you are.

As the time goes on, the risotto will get creamier and creamier. Sooner or later it’ll be extra thick and look like it has a lot of cheese in it, but it doesn’t! After you’ve used all of the stock, and the risotto is at a consistency you like, add the handful of spinach and mix until wilted, then add the mushrooms, chicken, and garlic from the other pan. Serve immediately.

This portion fed all 3 of us in my family, cereal bowls, almost full. If eating alone like this, you may need to up your recipe for more people.

 


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Vegetarian Stuffed Portobello Mushrooms and Truffel Oil Roasted Vegetables

I have never in my life made a vegetarian meal. I am a meat and potatoes kinda chick, raised in the midwest, and never really knew what a vegetarian was until about 6th grade when I moved to Portland, OR… Don’t get me wrong, I love veggies! They’re great, and wonderful for you, but I always have some kind of meat with my meals. So this recipe is stepping out of the box for me 🙂

I looked around at some recipes and realized it wouldn’t be hard just to make my own up. Throw whatever I wanted into the caps of a few huge Portobello mushrooms, and roast them!

There are so many names for these yummy mushrooms; “portobello”, “portabella”, and “portabello” are all used. Use whatever one you want, or whichever you know how to spell.

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Mushroom Stuffing 

4 large Portobello Mushrooms
4 cloves of garlic
2 bags of Baby Spinach
8 Cherry Tomatoes (use as many as you want really)
1/2 cup Panko Crumbs
1/2 cup Parmesan Cheese
2 tablespoons EVOO
Salt & Pepper to taste
4 mushroom stems (taken from your mushroom caps)
1 tablespoon italian seasoning

 

Vegetables & Potatoes

4-5 Idaho Potatoes (or 8-10 small reds)
1 small bag of baby carrots
1 packet dry Lipton Onion Soup
2 tablespoons truffle oil (or regular oil if you don’t have truffle)

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Spray cooking pan with cooking spray and set aside. Cut up potatoes into about bite size pieces. If you’re using red potatoes cut them in half or fourths, depending on the size. Toss potatoes and whole baby carrots in oil, and then in the lipton soup mix. I know a lot of you aren’t really sure how to season things to make them taste just right, in terms of saltiness etc, so this stuff is a savior. I use this soup mix for a lot of things.

Put the pan in a 425° oven for about 40-50min.

 

 

First things first, you’ll want to clean your mushrooms. Take a paper towel, or very lightly damp dish cloth and wipe the outside of the caps off, getting any leftover dirt off of them. Gently, hold the mushroom upside down in your hand, wiggle the stems off, and set them aside. Then, taking a large spoon, clean out the inside of the mushrooms. I found it best to start in the middle, where the stem used to be, and gently scoop the gills out. Set them on a sheet pan lined with foil.

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In a small sauté pan, heat 2 tablespoons of oil until it shines and moves easily around the pan. Chop up the garlic as small as you can, then cut up the stems you took out earlier and all it all to the pan with oil. Brown the garlic and mushrooms for about 3min, and then turn down the heat to low. Empty spinach into the pan and let it wilt, stirring all of the ingredients together. I add one bag at a time, so I don’t have my pan overflowing with spinach. It only takes a couple of minutes for it all to wilt down.

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After you get it all wilted down and mixed together, spoon it into the mushrooms. They shouldn’t be overflowing, but just fill to about the rim of the inside, leaving room for the topping. Cut cherry tomatoes in half and add four halves to each.

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In a small bowl mix together panko and parmesan with the italian seasoning and then add it to the top of each mushroom. Bake in the same oven with potatoes for 20min, or until cheese is melted and panko is browned.

 

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I must say, for someone that isn’t a vegetarian, this dish is delicious. So filling and “meaty” because of the mushrooms. And the flavor is awesome, in both dishes. Definitely something I will make again. The kid loved it, and the hubs came home early so he got some too! It was a hit all the way around. 🙂 You could definitely make this a vegan recipe by using vegan cheese, or no cheese at all.