Wednesday, March 18, 2009

Crossing Over

This recipe came together when faced with leftover roasted chicken. What to do with the leftovers? Eat them as is? Or incorporate them into another dish, perhaps a risotto (do not fear the mighty risotto, it's one of the easiest dishes to make!). This is how I divised this delicious cross-over dish. Is it risotto, or is it chicken marsala? It's both!

Chicken Marsala Risotto
Serves 6

4 T. olive oil, separated
1 1/2 cups Arborio rice
1 cup finely chopped onion
1 1/2 cups Marsala wine, separated
5-6 cups reduced-sodium chicken broth, or as needed, brought to a simmer
10 oz sliced mushrooms
2 cups chopped leftover chicken
1/2 cup grated Parmesan
Salt and pepper to taste

Heat up 2 T. olive oil in a large pot over medium heat. Add the onions and cook until softened. Add the Arborio rice and stir to coat with the oil. Cook the rice until almost opaque, about 5 minutes. Add 1 cup of Marsala wine and stir to absorb. Add a ladle-full of broth at a time, stirring to absorb before adding more. Continue adding broth until the rice is tender, but still has a bit of a bite (al dente) and the texture is creamy, about 25 to 30 minutes.

Meanwhile, add the remaining 2 T. olive oil to a saute pan and cook the mushrooms until they are golden and juicy. Add the remaining 1/2 cup wine and cook, saturating the mushrooms with the wine flavor. Add the chopped chicken and toss to coat. Season with salt, pepper and set aside.

When the risotto is al dente, add the mushroom-chicken mixture along with the Parmesan. Taste and adjust the seasonings as necessary. There you have it, a risotto and chicken marsala in one!


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