YOUR SOLIN GENERATED RECIPE
Wild Mushroom Risotto with Parmesan and Herbed Chicken
Pan-seared chicken breast served over creamy arborio rice simmered with earthy wild mushrooms and finished with sharp parmesan cheese.
INGREDIENTS
3.5 oz chicken breast
0.25 cup arborio rice
1 cup wild mushrooms
1.5 cup chicken bone broth
2 tbsp parmesan cheese
0.5 tbsp extra virgin olive oil
1 clove garlic
1 tbsp shallot
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
PREPARATION
Season chicken breast with half of the salt and pepper.
Heat olive oil in a large skillet and sear chicken until cooked through, then set aside to rest.
In the same skillet, sauté mushrooms, shallots, and garlic until the mushrooms are tender and browned.
Stir in the arborio rice and toast for one minute until the edges are translucent.
Add the bone broth half a cup at a time, stirring frequently until the liquid is absorbed before adding more.
Once the rice is tender, stir in the parmesan cheese, fresh thyme, and remaining salt and pepper.
Slice the rested chicken and serve it over the warm, creamy risotto.