Chicken and Mushroom Risotto

The first time I had risotto was when we went on a college trip to Udine, Italy, in 2009. At first, I couldn't wrap my head around a dish with rice and cheese. I imagined cooked rice mixed with cheese (I loved cheese and hated rice). But when I had a taste of what was before me on the plate, I just couldn't believe my senses and how the combination actually worked. After spending 15 years in Saudi Arabia, I was familiar with many Arab dishes, but this was something with a totally different flavor. Flying back to India, I was eager to introduce this dish to my family and starting googling up the recipe online. I found a couple of recipes, and I tried to make the dish using regular cheddar cheese as Parmesan cheese wasn't available anywhere I knew. The chicken and mushroom version is my favorite, and I still make it once in a while. This recipe might not be the same as a traditional Italian risotto but it's definitely something I enjoy for a change from the mundane daily meal routine.

Ingredients:

1 cup mushrooms
1 cup chicken
2 tbsp butter
1/2 cup white wine (or brandy)
5 1/2 cups chicken stock
1/2 cup onions
1 1/2 cups rice (originally Arborio rice, but you can use any short-grained rice)
1/2 cup grated cheddar cheese (originally parmesan cheese)
2 tbsp parsley
1 tbsp oil
1 tsp salt
1/2 tsp pepper

Method:

Heat butter in a pan on medium heat, add the mushrooms, and sauté till brown, for about 5 minutes.

Add the chicken, 1/4 tsp salt, and pepper. Sauté for about 3-4 minutes till the chicken is done. Keep aside.

In a large pot, bring the chicken stock to simmer.

In another large pot, heat the oil, add the onions, and sauté till translucent.

Add the rice and sauté for about 2 minutes, till opaque.

Add the wine and the remaining salt, and sauté till all the wine has been absorbed.

Add 1/2 cup of the stock and sauté until it is fully absorbed. Continue this process for about 25-30 min, adding 1/2 cup of stock at a time, till the rice is cooked (all the stock may not be needed).

Turn the heat on low, add the chicken and mushrooms, cheese, and parsley and mix till all the cheese has melted and mixed with the rice.

Serve with additional finely grated cheese.