Peanut's Kitchen - Family Recipes for Everyday Life

A creamy risotto dish with emphasis on chicken and mushrooms which work well together.
Serves 4

2 tablespoons butter
2 1/2 cups fresh mushrooms, sliced
1-2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
5 1/2 cups chicken stock (heated)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 large chopped onion
4 garlic cloves, crushed
1 cup of grated parmesan cheese
1/4 cup cream (optional)
2 tablespoons of chopped fresh parsley
oil
salt & pepper
Measurement Conversion Calculator
In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
Cook rice this way until tender which should take about 25-30 minutes.
Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
Serve immediately. The remaining parmesan can be added to each serve if requested.

Ingredients:

2 pounds ground beef or ground turkey
1 onion, finely diced
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground mustard
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3/4 teaspoon cocoa powder
1 1/2 cups tomato sauce
4 cups low sodium beef broth
2 tablespoons worcestershire sauce
1 pound bucatini noodles, boiled in salt water, drained
1/2 shredded cheddar cheese

Directions:

In a large Dutch oven, sauté the ground meat over medium heat while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and sauté until the meat is fully cooked and the onion is translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock and Worcesterhire sauce. Bring to a boil and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with the cheese.