This Sunday, in keeping with my habit of making a decent meal to sit down and eat together, I made Chicken Piccatta, Mushroom Risotto and a vegetable mix of baby carrots, green beans and yellow beans (these were found conveniently in the freezer section) The two recipes are gluten free an d made with ingredients that I usually keep stocked. The chicken is a piece of cake to make, the risotto takes time and attention. It is not a good thing to make on a distracted day or if multiple interruptions are expected. Other wise it is pretty simple.
Every time I make risotto my hubby freaks out, because he thinks it is made of orzo (rice shaped pasta) and not rice. Every time, I explain to him that risotto is made from short grained aboritto rice, not pasta. It is gluten free. I think we have had this conversation 3 or 4 times, twice in restaurants. I first made risotto myself a few years ago, out of curiosity. I have also had it in restaurants and loved it. The curiosity part was about how difficult it was to make. If you ever watched "Hell's Kitchen" (Chef Gordon Ramsey screaming and swearing at aspiring chefs) they are always messing up the risotto - they burn it, make it too mushy, season it wrong ect... The basic trick is to be attentive to it or it will burn or turn mushy. As far a seasoning - let your imagination go. This recipe is adapted from Cooling Light magazine, I use it as a general guide when I am making risoto. The seasoning can be changed, other veggies can be added. I never make it the same twice.
Mushroom Risotto
2 cups hot water
1 ounce dried porcini mushrooms (any dried mushroom is good)
4 1/2 cups low sodium chicken or vegetable broth
2 tbsp transfat free margarine
1/2 v up finely chopped yellow onion (can use shallots or leeks)
2 cups chopped mushrooms (mixture of cremini, shittake, baby bella)
1 3/4 cups Arborio rice
3/4 tsp chopped fresh sage (1/2 tsp dried is ok)
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese. (try romano or Gruyere)
1.Combine 2 cups hot water and dried mushrooms in a bowl. cover and let stand for 15 minutes. Drain mushrooms and reserve liquid. Coarsely chop other mushrooms.
2.Bring soaking liquid and broth to a simmer in a medium sauce pan, keep warm over low heat.
3. Melt 2 tbsp margarine in a large saucepan over medium-high heat. Add onions and saute 5 minutes. Add mushrooms and cook for 8 minutes, until tender. Add rice, saute 1 minute. Stir in sage and pepper. Stir in 1 cup of broth, cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next - takes about 25 minutes total. Near the end start checking the texture of the rice - if the texture feels right you are done.
4. Remove from the heat and add cheese, correct seasoning. Yum!! I could eat just this.
Asparagus is nice added to this or as a side.
Chicken Picata
This recipe is so simple that it has been minimally altered from the original. If making it with the risotto, get everything ready ahead of time and cooking the chicken when the risotto is done. It only takes 10-15 minutes to cook -- this is real fast food.
1 pound chicken tenders (if using chicken breast - pound them to 1/4 inches)
1/4 cup rice flour
1 tbsp tranfat free margarine
1 tbsp olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tbsp capers (rinse well under cold water- removes 1/3 of the salt)
2 tsp minced garlic
1/4 tsp freshly ground black pepper
1. Place chicken is plastic bag with rice flour- shake to coat evenly.
2. Heat butter and oil in large skillet over medium-high heat. Add chicken and cook for 3 minutes on each side or until browned. Chicken should be cooked through completely. Remove chicken from pan and keep warm.
3. Add white wine, 1/4 cup lemon juice, capers and garlic to pan, scrape pan to loosen brown bits. Cook for 2 minutes or until slightly thick. Sprinkle with pepper. Serve over chicken.
Can also be served with rice pasta or roasted potatoes.
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