Sunday, August 6, 2017

Mushroom Risotto with Chicken and Turkey Sausage

I am really bad , not Michael Jackson bad but a bad human being because a very good friend Amna Raheel requested me to make Risotto and I did not make it until months later.

Reasons for not making it are :


1. I have never had Risotto so I did not have faith in someone else's selection.

2. Me being lazy.
3. Me being ignorant.
4. Me being lazy.
5. Me just not wanting to do anything with my life and being lazy.



After seeing how it is made I found out that it is not that hard but you just have to stand on the stove and have a constant eye on the stove because basically you are cooking rice BUT a very different type of rice not your usual basmati.


Mom used to say "The best rice are cooked when you stand over the stove and keep an eye on it." Do not even want to mention how much kilograms of rice I ruined and learn that the hard way.


INGREDIENTS:


1 and 1/3rd cup of arborio rice (you can also use jasmine rice)


6 Boneless chicken thighs (you can use breast as well)


Chunks of turkey sausage


A can of button mushrooms or 6 white mushrooms


Medium onion finely chopped


4 Garlic cloves finely chopped


1 Red bell pepper chopped


A can of diced tomatoes (400 grams)


2 Teaspoons of dried oregano


 2.5 Cups of chicken broth


Salt and black pepper to taste


Half a cup of green peas (mutter agar kisi ko english nahi ati)


Fresh parsley finely chopped


Parmesan cheese for garnishing and obviously taste


DISCLAIMER - most of my time was spen on dicing and slicing the vegetables and other things for this recipe so following are the pictures which are a proof of my SUGARHNESS. Also this was my first time that I cut so many things without cutting myself so that has to be an achievement like for people being successful in their life is an achievement but this is actually my biggest achievement so far.


















Let's start off with melting some butter in a non-stick pan rather than melting someone's heart and breaking it later on and adding 2 tablespoons of oil in it.


Place the chicken thighs when the oil and butter is hot.


Season them with salt and pepper. Cook one side till golden brown, flip and cook the other one till golden brown.


Take them out on a paper towel plate.






LISTEN ! Silence of the chicken


video

Now in the same oil we will fry the chopped garlic and onion.

IN THE SAME OIL EVEN IF IT LOOKS BURNT WE WILL NOT THROW IT AWAY BECAUSE IT WILL HAVE ALL OF THE FLAVOR FROM THE CHICKEN.


Got it?


We will cook it until the onions are translucent and then add mushrooms to it.





Fry the onion for 2-3 minutes and add turkey sausage.




The sausage won't take long to cook you just go ahead and add the arborio rice. Give it a little stir and add the cooked chicken as well.




Add the can of diced tomatoes, dried oregano.


Mix it properly and add 2 and a half cups of chicken broth that you can make from chicken cubes.


Bring it up to a boil.


Cover with a lid and simmer (COOK ON LOW HEAT) for 20-25 minutes.


BUT keep a frequent check on the rice.







video
THIS IS EXACTLY HOW MY BLOOD BOILS WHEN I SEE YOUR FACE

Remove the lid and add salt, black pepper to the dish.


Add chopped parsley and give it a good stir.


Add half cup of green peas in it. Again give it a good mix and season the dish with salt and black pepper.


Put the lid on again and simmer for five minutes and the Risotto is cooked.









After five minutes things should look something like the picture below (if it is not something like that then congratulations you shouldn't be in the kitchen at all) and after you let it sit out for a couple of minutes it is time to plate it.

Top it with more fresh finely chopped parsley and grate some parmesan cheese on it.





Feast your eyes.


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