Chicken and Swiss Brown Mushroom Risotto - 鶏肉とスイス茶色いキノコリゾット - かまきの食事時間#4

One of my first dish ever cooked is Italian. It is the essence of simplicity in Italian cuisine that makes their dishes stand out above all other countries. Most people think of "pizza" or "pasta" when we talk about Italian food, but what I really love is the Italian rice called "Risotto"/"リゾット".

The origin of rice in Italy can be traced back to the Arabs during the Middle Ages. The humidity and geography in Mediterranean was found to be suitable to grow short-grained rices. Although the use of rice in dishes slowly become widely known throughout Italy, it is in the northern Italy city of Milan where the method of slow-cooking the rice becomes popular. The principles of slow-cooking the rice with meat, herbs and spices allows the enrichment of the flavour into each rice grains. In addition, this specific rice provides a sticky and creamy consistency after slow-cooking. Such combination is what makes risotto beloved by the world.

イタリアの食事に単純の本質を持っていることが非常に重要です。

The following is my recipe for Chicken and Swiss Brown Mushroom Risotto. The most basic, and most common, ingredients used with risotto are onion, butter and wine. However, because I rarely put any alcohol contents into my cooking, I used brown mushroom as an exchange for a more rustic flavour. Any meat is suitable with risotto.

Ingredients: (serving for 6)
Risotto rice: 2 cups
Water: 3 cups (around a 1:1.5 rice to water ratio is used)
Diced chicken thigh: 1 large or 2 medium sized piece(s)
Swiss Brown Mushroom: 500g
Diced onion: 1 onion
Garlic: 3-4 cloves
Fresh Chives: 15g
Smoked cheddar cheese: as desired
Olive Oil
Salt and pepper as desired

1. Place the risotto rice and water into a pot, and bring the water to boil. Turn the heat down to slow cook the rice for about 15 minutes or until the rice appears fluffy and creamy.

2. While waiting for the risotto rice to cook, pan-fry chopped garlic and diced onion until golden brown.

3. Season the chicken with salt and pepper, and place it into the pan. Stir-fry with the garlic and onion until the chicken is cooked. Set aside to cool.

4. Cook the swiss brown mushroom with a pinch of salt.

5. Add the chicken into the cooked mushroom and simmer for about 5 minutes on low heat.

6. Once the rice is ready, remove from stove and stir through with a pinch of salt.

7. Add the risotto rice into the chicken and mushroom, and stir through without any heat from the stove.

8. Add chopped fresh chives and stir-through.

9. Place the risotto rice on a plate/bowl and add smoked cheddar cheese on top.

鶏肉とスイス茶色いキノコリゾットを完成しました！僕は始めるの作った料理はイタリアの料理ですよ。
どうぞごゆっくり上がってください。