Chicken risotto with shitake mushrooms and sun dried tomatoes 

On a trip to Oporto, I ate a chicken risotto, shitake mushrooms and sun-dried tomatoes and when I got home I made it, in my own way of course, according to the sensations I remembered and the ingredients I thought it had, because the menu only said “chicken risotto”.”

INGREDIENTS: (for 4 pax)

• 1 cup of breakfast rice round or special for risotto (carnaroli)
• 1 chicken breast or 4 fillets 
• 150 gr of shitake mushrooms
• 6 dried tomatoes
• A splash of white wine
• 2 breakfast cups of chicken stock
• 1 clove garlic
• 1 spring onion
• 1 chili pepper
• 1/2 cup of Aove
• 1 tablespoon of butter or cream
• 3 tablespoons grated Parmesan cheese
• Salt
• Pepper
• Parsley

STEP BY STEP RECIPE:

1. The first thing I am going to explain is that this chicken risotto, shitake mushrooms and sun-dried tomatoes you can do it in a pot or pan, or with a food processor. If you don't have a food processor, the first thing we would do would be to chop the spring onion and the peeled garlic in brunoise, small pieces. Pour a little oil in the pot and poach over low heat for about 15 minutes with a pinch of salt.
2. If we have a food processor, put the spring onion and garlic in the glass and chop on speed 5 for about 4/5 seconds. Add the olive oil and a pinch of salt and sauté for 8 minutes at high temperature, 100/120ºc and spoon speed.
3. We cut the chicken breast into small pieces and season with salt and pepper. Add them to the pot together with a chili pepper and brown the chicken well. With the robot, fry for another 7 minutes, same temperature.
4. We incorporate shitake mushrooms (we reserve a couple for the end) in half and sauté for 2 minutes, then add a splash of white wine and sauté for 2 more minutes at the same temperature and speed (we are going to leave the same during the whole cooking). The same in a robot or in a pot.
5. Depending on the robot you have, you will have a different function or button for the risottos, some with the reverse function, others with the butterfly or the mixer on the blades. This is so that the rice does not break and become a paste when cooked. Add the rice and diced tomatoes in the glass or the pot and sauté for a minute, so that all the ingredients are well mixed. Pour all the hot broth and let it cook for 16 minutes (the quantities of broth vary according to the type of rice. If it is a normal round rice, you will need twice as much broth as rice, if it is a bomba type or other, you will need a little more broth. In the case of the robot, you do not have to do anything because it stirs itself. If you do it manually, in a pot, you have to stir it slowly with a spoon, and add the broth little by little, while it is absorbed.
6. At the end add the two shitake mushrooms in thin strips, to give it a different texture, crunchy and then a couple or three tablespoons of grated Parmesan and stir to break it up as well as a splash of cream or a spoonful of butter that will give it an extra creaminess.
7. To serve, put enough parmesan to fill the basket and sprinkle a little parsley on top and freshly ground pepper if you like. Serve and eat immediately!

This chicken risotto, shitake mushrooms and sun-dried tomatoes is original and different from any other, with a spicy touch and a lot of flavor, you will like it!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum