One of the foods my husband likes in Piatto is their chicken rissotto. It taste much like the chicken a la king I used to make but with extra more cream, so I tried to recreate it. The first time I made this, I couldn't find the Italian rice used for risotto, but last week I finally found one, although it was mixed with barley and some other grain it went better than the regular rice I used the first time.
This is how I made it:
1 lbs chicken fillet, cubed
3 tbsp butter
300 grams fresh buttoned mushroom, I think other mushroom will do better like fresh shitake
1 medium carrot cubed
300 ml heavy whipping cream
200 ml Nestle Cream
1/2 cup shredded mozzarella cheese or more
broccoli (optional)
1 cup risotto
1. Melt the butter and saute the mushroom until it caramelize. Remove from pan.
2. Add the chicken fillet, cook until well done then add back the mushroom and risotto. Add half a cup of water and then add the whipping cream and cream also the carrot. Turn the heat to low until the rice is cooked. Then add broccoli and cheese. Serve while hot.
2. Add the chicken fillet, cook until well done then add back the mushroom and risotto. Add half a cup of water and then add the whipping cream and cream also the carrot. Turn the heat to low until the rice is cooked. Then add broccoli and cheese. Serve while hot.
