27705 45 minutes 45 minutes 4-6 servings Thu Sep 03 17:37:30 -0700 2009 Thu Sep 03 17:57:22 -0700 2009 Medium Italian User http://www.chow.com/recipes/27705 Fri, 04 Sep 2009 00:57:22 GMT I always have some aborio rice on hand for a night when I want to make something special, the prosciutto, chicken and mushrooms make it a wonderful main course.

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Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes. Once completed strain through a sieve and set aside.

Melt one tbsp of butter in a pan and add mushrooms, salt and pepper. Cook over medium-high heat until liquid has been reduced, set aside once finished.

In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.

To cook the risotto, heat a large pan over high heat. Once hot add the olive oil and the chicken, stir the chicken to sear all sides. While searing add the paprika.

After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil.

Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently.

Add the wine and stir to remove any bits that have stuck to the pan. The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time. Continue stirring frequently. As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time.

After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness. The rice should be soft but maintain a little bite, thus a little el dente. Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter.

Remove from heat and stir in the parmesan. Congratulations on a beautiful risotto!

]]> http://www.chow.com Our Kitchen Island 50 Main 1 cup aborio rice

]]> 1 1/2 pounds of cubed chicken (approx 1/2 to 1/4 inch)

]]> 3-4 cups chicken stock

]]> 1/4 cup of white wine (I use Riesling)

]]> 10 crimini mushrooms sliced

]]> 2 tbsp olive oil

]]> 1 tsp sea salt

]]> pinch of pepper

]]> 1 tbsp paprika

]]> 2 small tomatoes

]]> 1/4 cup of fresh parsley finely chopped

]]> 1/4 cup Parmesan cheese

]]> 5 cloves of Garlic

]]> 1 large onion

]]> 5 tbsp of butter

]]> 75 grams or 1/5 pound of Prosciutto

]]> 31521 risotto chicken mushrooms prociutto recipe rice italian