Sunday, May 13, 2007



Risotto Topped With Chicken And Mushrooms

2 cups of Arborio rice
6 cups of chicken stock
2 small onions, diced
olive oil
one knob butter

Drizzle some olive oil into a saucepan and add the butter. Saute the diced onions till translucent. Add the rice and saute with the onions for about 5 minutes. Add 1 cup of stock, stirring the rice until it is almost dry. Repeat, one cup at a time.

You can use anything for toppings, here we used some sauted mushrooms and diced chicken.

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