Oven Baked Chicken & Porcini Risotto
Servings: 4
Ingredients
50g dried porcini mushrooms
1 litre hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
3 shallots or 1 onion, very finely diced
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
NOMU One for All Grinder
1 clove garlic, minced
300g Carnaroli or Arborio Rice
1/2 cup (125ml) white wine
12 asparagus spears
Freshly grated Parmigiano
Dollop mascarpone cheese
NOMU Sea Salt and NOMU Black Pepper, to taste
SEARED CHICKEN:
4 deboned skinless chicken breasts, cut into bite-sized pieces
A glug of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
SEARED MUSHROOMS:
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
A handful of fresh sage leaves
400g wild assorted mushrooms
Directions
Preheat the oven to 180°C.
Soak the dried porcini mushrooms in 1 cup (250ml) of boiling water until softened. Strain and add the soaking liquid to 750ml hot water and stir in the NOMU Chicken STOCK.
Gently sauté the shallots in the Olive Oil and butter in a heavy-based pot until soft and translucent but not browned. Season with NOMU One For All and add the garlic and rice. Toss to coat the rice and cook until the grains become translucent around the edges. Deglaze the pan with the wine and simmer until the alcohol has evaporated. Add the strained porcini mushrooms and the prepared chicken stock and stir well.
Pop the lid on and place in the pre-heated oven for 20 minutes. After 20 minutes, remove the pot from the oven, stir through the seared chicken, seared mushrooms and asparagus. Replace the lid and place back in the oven for a further 10 minutes.
Remove from the heat and stir in a generous handful of fresh Parmigiano and dollop of mascarpone cheese. Season with NOMU Black Pepper and Sea Salt and serve immediately in warmed bowls.
Seared chicken:
Place the chicken in a bowl, add a splash of Olive Oil and a grinding of NOMU Sea Salt and toss well to coat. In a very hot pan, sear the chicken pieces until nicely browned but still slightly pink in the middle.
Seared mushrooms:
Heat the Olive Oil, butter and sage in a pan and sauté the mushrooms until they are beautifully golden brown and just cooked through. Season to taste.
Ingredients
50g dried porcini mushrooms
1 litre hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
3 shallots or 1 onion, very finely diced
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
NOMU One for All Grinder
1 clove garlic, minced
300g Carnaroli or Arborio Rice
1/2 cup (125ml) white wine
12 asparagus spears
Freshly grated Parmigiano
Dollop mascarpone cheese
NOMU Sea Salt and NOMU Black Pepper, to taste
SEARED CHICKEN:
4 deboned skinless chicken breasts, cut into bite-sized pieces
A glug of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
SEARED MUSHROOMS:
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
A handful of fresh sage leaves
400g wild assorted mushrooms
Directions
Preheat the oven to 180°C.
Soak the dried porcini mushrooms in 1 cup (250ml) of boiling water until softened. Strain and add the soaking liquid to 750ml hot water and stir in the NOMU Chicken STOCK.
Gently sauté the shallots in the Olive Oil and butter in a heavy-based pot until soft and translucent but not browned. Season with NOMU One For All and add the garlic and rice. Toss to coat the rice and cook until the grains become translucent around the edges. Deglaze the pan with the wine and simmer until the alcohol has evaporated. Add the strained porcini mushrooms and the prepared chicken stock and stir well.
Pop the lid on and place in the pre-heated oven for 20 minutes. After 20 minutes, remove the pot from the oven, stir through the seared chicken, seared mushrooms and asparagus. Replace the lid and place back in the oven for a further 10 minutes.
Remove from the heat and stir in a generous handful of fresh Parmigiano and dollop of mascarpone cheese. Season with NOMU Black Pepper and Sea Salt and serve immediately in warmed bowls.
Seared chicken:
Place the chicken in a bowl, add a splash of Olive Oil and a grinding of NOMU Sea Salt and toss well to coat. In a very hot pan, sear the chicken pieces until nicely browned but still slightly pink in the middle.
Seared mushrooms:
Heat the Olive Oil, butter and sage in a pan and sauté the mushrooms until they are beautifully golden brown and just cooked through. Season to taste.
Ingredients
50g dried porcini mushrooms
1 litre hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
3 shallots or 1 onion, very finely diced
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
NOMU One for All Grinder
1 clove garlic, minced
300g Carnaroli or Arborio Rice
1/2 cup (125ml) white wine
12 asparagus spears
Freshly grated Parmigiano
Dollop mascarpone cheese
NOMU Sea Salt and NOMU Black Pepper, to taste
SEARED CHICKEN:
4 deboned skinless chicken breasts, cut into bite-sized pieces
A glug of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
SEARED MUSHROOMS:
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
A handful of fresh sage leaves
400g wild assorted mushrooms
Directions
Preheat the oven to 180°C.
Soak the dried porcini mushrooms in 1 cup (250ml) of boiling water until softened. Strain and add the soaking liquid to 750ml hot water and stir in the NOMU Chicken STOCK.
Gently sauté the shallots in the Olive Oil and butter in a heavy-based pot until soft and translucent but not browned. Season with NOMU One For All and add the garlic and rice. Toss to coat the rice and cook until the grains become translucent around the edges. Deglaze the pan with the wine and simmer until the alcohol has evaporated. Add the strained porcini mushrooms and the prepared chicken stock and stir well.
Pop the lid on and place in the pre-heated oven for 20 minutes. After 20 minutes, remove the pot from the oven, stir through the seared chicken, seared mushrooms and asparagus. Replace the lid and place back in the oven for a further 10 minutes.
Remove from the heat and stir in a generous handful of fresh Parmigiano and dollop of mascarpone cheese. Season with NOMU Black Pepper and Sea Salt and serve immediately in warmed bowls.
Seared chicken:
Place the chicken in a bowl, add a splash of Olive Oil and a grinding of NOMU Sea Salt and toss well to coat. In a very hot pan, sear the chicken pieces until nicely browned but still slightly pink in the middle.
Seared mushrooms:
Heat the Olive Oil, butter and sage in a pan and sauté the mushrooms until they are beautifully golden brown and just cooked through. Season to taste.
Ingredients
50g dried porcini mushrooms
1 litre hot water
3 tbsp NOMU Concentrated Liquid Chicken STOCK
3 shallots or 1 onion, very finely diced
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
NOMU One for All Grinder
1 clove garlic, minced
300g Carnaroli or Arborio Rice
1/2 cup (125ml) white wine
12 asparagus spears
Freshly grated Parmigiano
Dollop mascarpone cheese
NOMU Sea Salt and NOMU Black Pepper, to taste
SEARED CHICKEN:
4 deboned skinless chicken breasts, cut into bite-sized pieces
A glug of NOMU Extra Virgin Olive Oil
NOMU Sea Salt
SEARED MUSHROOMS:
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
A handful of fresh sage leaves
400g wild assorted mushrooms
Directions
Preheat the oven to 180°C.
Soak the dried porcini mushrooms in 1 cup (250ml) of boiling water until softened. Strain and add the soaking liquid to 750ml hot water and stir in the NOMU Chicken STOCK.
Gently sauté the shallots in the Olive Oil and butter in a heavy-based pot until soft and translucent but not browned. Season with NOMU One For All and add the garlic and rice. Toss to coat the rice and cook until the grains become translucent around the edges. Deglaze the pan with the wine and simmer until the alcohol has evaporated. Add the strained porcini mushrooms and the prepared chicken stock and stir well.
Pop the lid on and place in the pre-heated oven for 20 minutes. After 20 minutes, remove the pot from the oven, stir through the seared chicken, seared mushrooms and asparagus. Replace the lid and place back in the oven for a further 10 minutes.
Remove from the heat and stir in a generous handful of fresh Parmigiano and dollop of mascarpone cheese. Season with NOMU Black Pepper and Sea Salt and serve immediately in warmed bowls.
Seared chicken:
Place the chicken in a bowl, add a splash of Olive Oil and a grinding of NOMU Sea Salt and toss well to coat. In a very hot pan, sear the chicken pieces until nicely browned but still slightly pink in the middle.
Seared mushrooms:
Heat the Olive Oil, butter and sage in a pan and sauté the mushrooms until they are beautifully golden brown and just cooked through. Season to taste.
