Updated: Oct 29, 2018
Rissotto is such a versatile dish to make. It's very easy to prepare and can be varied to great extent according the ingredients in your fridge.
250g pack of chestnut mushroom, wiped clean and sliced
1 garlic clove
300g risotto rice (paella, arborio rice will work great)
300g chicken breast
100g chorizo (spicy)
2 tsp mild curry powder (Schwartz)
1 chicken/vegetable stock cube
1 carrot (thin slices)
1 red pepper (finely sliced into small pieces/cubes)
50 g fresh spinach
grated Parmesan or Mozzarella cheese
My favourite pot for Risotto is big wok pot where all the ingredients can be mixed together before dishing up.
1. Fry chicken until fully cooked and slightly browned (10-15min), season with salt, pepper and add curry powder, add sliced onion and garlic, let it sweat for while. Add a hot water if it gets too sticky. Add sliced chorizo and mushrooms and let it all cook for a while. Then add red pepper and carrot and mix constantly, adding just a bit water so it does not get burned.
2. Meantime put rice in a new pot and cover with boiling water, leave it stand for cca 8-10 mins. Drain water and add oil to the pot, fry the rice for 2-3 mins and add again fresh boiling water (cca1/2l). Add stock and cook until rice is almost done and water is cooked out (you can add a bit more water if its boiled out and rice is still not done), stir occasionally.
3. When the rice is almost done, transfer it to the big wok pot and mix all together, stir in fresh spinach sliced into strips and cook for another 2-3min, making sure the rice is fully cooked but not too soft. Give Risotto final stir and serve with scattered cheese and spring onion on top.