January 12, 2021
Trish’s Chicken Cacciatore Risotto
Trish’s Chicken Cacciatore Risotto
Below recipe serves 4 hungry people !( Not a side dish !)
3 Large whole free range or organic boneless chicken breasts
( 3 Butterflied or 5 single large breast )
1 Box. Arborio Rice (Use it all )2 cups
1 large yellow onion diced
2 boxes Kettle Fire Chicken bone broth or comparable ! Higher quality bone broth makes a huge difference in this recipe !
Soup Love 💗 has primo bone broth and delivers locally !
Do not dilute with water !
3 cloves of fresh garlic ! Peeled and chopped fine
1 large pkg of white mushrooms cleaned and sliced
1 1/2 cups of dry white wine
1/2 stick of unsalted butter
Fresh parsley. Washed and chopped About a small hand full
1 cup high quality marinara sauce with no additives (bottled or homemade)
Fresh reggiano Parmesan
Cut the chicken into nice big bite size pieces , not small.
Put in a bowl with olive oil and add ground pepper and let sit for about 20 minutes !
Heat a sauté pan and add chicken and cook over medium heat and cook on both sides but DO NOT BROWN ! Make certain it isn’t pink inside ! Keep it simmering or take off heat !
In heavy deep sauté pan , heat olive oil
Add garlic and onion and sauté at med/low temp for 2 minutes until translucent !
Add butter and stir.
Add mushrooms and sauté Cia mother few minutes simmering
Add risotto and let heat for a couple minutes at medium /low heat !
In a separate saucepan have the broth heating and ready !
Have marinara sauce ready in small saucepan to warm up later in process
Begin pouring broth slowly , just enough to liquify the ingredients and keep stirring and continually add more liquid ! Do not let it rest and stick to the bottom of pan !
More liquid as needed ! Add your wine slowly as well. Use it all thru the process ! Stir and stir and stir !
Add Himalayan salt and ground black pepper for flavor.
Should be sautéing for about 25 minutes.
Taste to see if risotto is al dente! Don’t overcook it.
Add the chicken to the pan and stir all together. Add your parsley ! Add the heated marinara sauce !
Should be ready at this point.
Grate the Parmesan in large shavings on top. !
Serve piping hot ! It needs to be served on warm plates or bowls that hold the heat
Add Parmesan to every serving !
Enjoy with mucho wine !
Xoxo
Below recipe serves 4 hungry people !( Not a side dish !)
3 Large whole free range or organic boneless chicken breasts
( 3 Butterflied or 5 single large breast )
1 Box. Arborio Rice (Use it all )2 cups
1 large yellow onion diced
2 boxes Kettle Fire Chicken bone broth or comparable ! Higher quality bone broth makes a huge difference in this recipe !
Soup Love 💗 has primo bone broth and delivers locally !
Do not dilute with water !
3 cloves of fresh garlic ! Peeled and chopped fine
1 large pkg of white mushrooms cleaned and sliced
1 1/2 cups of dry white wine
1/2 stick of unsalted butter
Fresh parsley. Washed and chopped About a small hand full
1 cup high quality marinara sauce with no additives (bottled or homemade)
Fresh reggiano Parmesan
Cut the chicken into nice big bite size pieces , not small.
Put in a bowl with olive oil and add ground pepper and let sit for about 20 minutes !
Heat a sauté pan and add chicken and cook over medium heat and cook on both sides but DO NOT BROWN ! Make certain it isn’t pink inside ! Keep it simmering or take off heat !
In heavy deep sauté pan , heat olive oil
Add garlic and onion and sauté at med/low temp for 2 minutes until translucent !
Add butter and stir.
Add mushrooms and sauté Cia mother few minutes simmering
Add risotto and let heat for a couple minutes at medium /low heat !
In a separate saucepan have the broth heating and ready !
Have marinara sauce ready in small saucepan to warm up later in process
Begin pouring broth slowly , just enough to liquify the ingredients and keep stirring and continually add more liquid ! Do not let it rest and stick to the bottom of pan !
More liquid as needed ! Add your wine slowly as well. Use it all thru the process ! Stir and stir and stir !
Add Himalayan salt and ground black pepper for flavor.
Should be sautéing for about 25 minutes.
Taste to see if risotto is al dente! Don’t overcook it.
Add the chicken to the pan and stir all together. Add your parsley ! Add the heated marinara sauce !
Should be ready at this point.
Grate the Parmesan in large shavings on top. !
Serve piping hot ! It needs to be served on warm plates or bowls that hold the heat
Add Parmesan to every serving !
Enjoy with mucho wine !
Xoxo