-
- Prep
- 15 min
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- Total
- 45 min
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- Serving
- 6 to 8
Wild Mushroom, Sage & Chicken Risotto
Ingredients
- 1.5 L (6 cups) chicken stock
- 60 mL (1/4 cup) unsalted butter
- 30 mL (2 tbs) olive oil
- 3 shallots, chopped
- 1 clove of garlic, minced
- 500 mL wild mushrooms, sliced
- 30 mL (2 tbs) fresh sage, roughly chopped
- 375 mL (1 ½ cups) Arborio rice
- 125 mL (1/2 cup) white wine
- 1 chicken breast, cooked and roughly chopped
- 250 mL (1 cup) Saputo Parmesan Cheese, grated
- 60 mL (1/4 cup) cream (10% or 35%)
- Salt & pepper, to taste
Directions
- Heat chicken stock in a large sauce pot over low heat.
- In a separate skillet over medium low heat add the butter, olive oil, shallots, garlic, wild mushrooms & sage. Cook until the mushrooms have softened. Season with salt & pepper.
- Add the rice & cook for an additional one minute.
- Add the wine & stir until the rice absorbs the wine.
- Turn skillet down to low heat & add a ladle full of chicken stock. Once the rice absorbs the stock add another ladle full. Stir between each addition. Add stock until the rice is fully cooked (about 5-6 cups of chicken stock).
- Remove from heat and stir in the Parmesan cheese & cream. Add the chicken pieces. Season with salt & pepper.
A recipe developed by our foodie influencer @modestmarce
