HotmailServe Rocco’s creamy Parmesan risotto
Want a meal that’ll leave you feeling satisfied? Chef DiSpirito has the dish
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Want a meal that'll leave you feeling warm and full? Rocco DiSpirito shares his delicious fall recipe for creamy Parmesan risotto with chicken and mushrooms:
Serves 4
There are very few things I love to cook more than risotto. I love it for the same reason most people hate cooking it: It’s a long process — but it’s so delicious, we keep trying. I have made it a very simple process here without sacrificing flavor in any way.
INGREDIENTS
1. Heat a large sauté pan over high heat. When the pan is hot, pour in the oil and allow it to get hot. Add the onion to the pan and sauté for 2- 3 minutes. Add the mushrooms to the pan and sauté, without disturbing, for about 3 minutes, or until they start to get color.
2. Add the wine and cook until it has reduced by half, about 2 minutes. Add the rice and stir until everything is mixed. Add the chicken broth and bring mixture to a boil. Stir in the cheese and butter until rice is creamy. Add chicken to the pan and bring mixture back up to a boil.
3. Season with salt and pepper to taste. Stir in the parsley and serve.
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