Sauteed Chicken with Mushroom Risotto

"An easy yet tasty dinner for any night"

I am posting this recipe for my sister since we just got home from our cruise. On board the ship, they served an awesome risotto which inspired me to share my risotto recipe. Although chefs try to make risotto sound difficult to make, it couldn't be more simple. By using the right balance of ingredients and patience, you will reap wonderful results. I like to serve this with sauteed chicken which recipe I will also include. I hope you enjoy!!

Mushroom Risotto

1 Tbsp. butter
1 Tbsp. olive oil
1/2 finely chopped onion or 2 shallots
1 clove garlic, finely chopped
7 or 8 cremini mushrooms, chopped
1 tsp. salt
1 C. arborio rice
1/2 C. white wine
3 C. chicken stock, warm
1/4 C. heavy cream
1/4 to 1/2 C. parmesan cheese, to taste

In a heavy saucepan, add 1 Tbsp. butter and 1 Tbsp. olive oil. Saute onions and garlic until tender. Add chopped mushrooms and salt, saute until mushrooms look soft and tender. Pour in the rice and stir to coat for a couple of minutes, don't brown the rice. Add the wine and cook until absorbed in the rice. Slowly add 1 C. of chicken stock, stirring frequently. As the liquid cooks down, continue to add more warm broth about 1/2 C. at a time. Usually this takes about 25 minutes. The rice should be creamy but slightly al dente. Add the cream and parmesan cheese stirring until combined. Serve immediately.

Sauteed chicken:

olive oil and butter
salt and pepper
4 boneless skinless chicken breasts

Wash chicken and pat dry with paper towels. Season with salt and pepper. In a large saute pan over medium heat, melt butter and olive oil. Add chicken to pan and let it sear on one side for about 6-8 minutes. When it is ready to flip it will release from the pan. If you try to turn it too soon the meat with tear. It is important to not use a nonstick skillet in order to get a good sear on your chicken. Flip and cook on the other side for 6-8 minutes, depending on the size of the chicken breasts. Remove from pan. You can make a nice sauce by deglazing the pan with about 1/2 C. of either chicken stock or wine. Reduce it slightly and add a pat of butter.