Sunday, May 13, 2007
Risotto Topped With Chicken And Mushrooms
2 cups of Arborio rice
6 cups of chicken stock
2 small onions, diced
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.