Pasta Risotto & You

By Nancy Caivano


Risotto with Chicken,
Mushrooms and Gorgonzola

Serves 6



For chicken:
4 tbsp olive oil
1 lb boneless, skinless chicken breast
Salt and pepper
All purpose flour

For sauce:
3 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
5 plum tomatoes, chopped
1 lb mixed mushrooms
   (variety your preference), thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated Pecorino Romano cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup parsley, chopped
1/4 cup basil, julienne



To make chicken:
Heat 4 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. sauté chicken until well browned on both sides. Drain on paper towels. When cool enough to handle, cut into cubes.

To make sauce:
In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, garlic, tomatoes and mushrooms. Cook until mushrooms just begin to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add chicken.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, Gorgonzola, parsley, and basil. Season with salt and pepper. Serve immediately.

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This page created September 1999