Creamed Chicken and Risotto

Tonight’s dinner was super easy for the most part. I made Creamed Chicken and 4 cheese Risotto.

For the Risotto: 3 oz melted butter, 3 oz minced onion, 1/2 lb Arborio rice, 1 qt chicken stock, 2 oz parmesan (grated), 2 oz gorgonsola, 2 oz fontina, and 2 oz mozzarella, and 4 fl oz white wine.

You first start with melting butter in a large sauce pan and then add the onions. Saute the onions until the butter runs clear and add the rice and coat with the butter/onion mixture. Then add the wine and cook until the wine is completely absorbed. After 2 oz at a time add the chicken stock until it is completely absorbed then add more. Lastly add the 4 cheeses and mix until completely smooth and creamy.

For the chicken you’ll need: 4 oz whipping cream, 2 oz butter, 2 chicken breasts, 4 oz chopped mushrooms.

You first saute the chicken in melted butter. Then take the chicken out of the pan and add the mushrooms until almost au sec or almost dry. Finally add the whipping cream and add the chicken back into the pan and cook until the chicken is fully cooked. Then place on the plate with the cream sauce and it’s ready to eat.

This dish was completely and utterly MOIST! It’s very good.


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