Servings:6
The dark meat of leftoverCitrus-Marinated Roasted Chickenremains tender in this easy-to-make risotto. Reserved pan juice and lemon wedges from that recipe give the dish its deep flavor. Be sure to use a wide pan so the mushrooms brown quickly and don’t steam.
betway电子竞技俱乐部
- 2 Tbs. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 8 cups (about 1-1/4 lb.) chopped mixed fresh mushrooms, such as shiitake, oyster, and cremini
- 3 medium cloves garlic, chopped
- 1 Tbs. unsalted butter
- 1-1/2 cups Arborio rice
- 3/4杯干白葡萄酒
- 5-1/4杯低盐鸡肉汤
- 2 reserved lemon wedges fromCitrus-Marinated Roasted Chicken
- 1/2 tsp. dried marjoram
- Kosher salt
- 2 cups shredded leftover dark meat chicken fromCitrus-Marinated Roasted Chicken(from about 2 leg and 2 thigh pieces)
- 2 to 4 Tbs. reserved pan juice fromCitrus-Marinated Roasted Chicken
- 1/2 cup finely grated Parmigiano-Reggiano; more for serving
- Freshly ground black pepper
- Chopped fresh flat-leaf parsley, for garnish
Nutritional Information
- 卡路里（KCAL）：510
- Fat Calories (kcal): 160
- Fat (g): 18
- 饱和脂肪（G）：6
- Polyunsaturated Fat (g): 3
- 单不饱和脂肪（G）：8
- Cholesterol (mg): 55
- 钠（MG）：330
- Carbohydrates (g): 57
- Fiber (g): 3
- Protein (g): 28
准备
- 用中火在6夸脱的锅中加热油。加入洋葱并煮，经常搅拌，直到嫩棕色5到8分钟。加入蘑菇和大蒜，将热量增加到中等。煮，经常搅拌，直到蘑菇变软和褐色为10至14分钟。
- Add the butter. Once it melts, add the rice and stir until coated. Add the wine and cook, stirring, until it evaporates, about 2 minutes. Stir in 4-3/4 cups of the broth, the lemons, marjoram, and 1/4 tsp. salt and simmer over medium-low heat, stirring occasionally, until the rice is almost tender, about 20 minutes. Add the chicken, 2 Tbs. of the pan juice, and 1/4 cup of the remaining broth. Cook, stirring, until the risotto is creamy and tender, adding the remaining 1/4 cup broth and more pan juice to taste, about 5 minutes. Stir in the Parmigiano and season to taste with salt and pepper. Spoon the risotto into warm shallow bowls, sprinkle with more Parmigiano and the parsley, and serve.
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Reviews
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评论（5个评论）
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Krispie|11/03/2019I made this using leftover roast chicken. It was a great use of leftover chicken. Like other reviewers, I did not have pan juices but I squeezed some fresh lemon in at various points and I thought it was wonderful. My husband was late getting home so the risotto was finished and had to stand for a while an was still delicious. I will definately make again.
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sernst|02/27/2012
I made this recipe using leftover roast chicken from a standard whole chicken (actually an excellent FC recipe, I think it was the repertoire recipe from a few springs ago), so I didn't have the pan juices or the lemons from the original recipe. Otherwise I made it as directed, except for serving it with fresh lemon slices at the table to be squeezed over each portion. It was quite tasty, even with just plain old baby bella mushrooms instead of fancier ones. I don't understand the negative review. It was a pretty classic risotto and, like another reviewer, I liked the non-constant stirring technique. Certainly a good recipe to keep in mind for leftover roast chicken.
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