Tomato Risotto with Mushrooms and Chicken

Recipe Tomato Risotto with Mushrooms and Chicken

The natural acidity of tomatoes delivers a tasty and refreshing risotto.

Cut off the hard root of white shimeji and maitake mushrooms, and break into smaller clusters. Trim off the roots at the base of the cluster of enoki mushroom, cut into 2cm(0.75 inch) length and separate the bottom stems into smaller clusters. Cut peeled-chestnut into 4 pieces. Slice sideways the layer of white chicken fillet into half, remove the string, and cut diagonally into thin slices. Take out seeds from red chili peppers.

Step 1

Heat olive oil and garlic in a frying pan or wok over medium heat. When it starts to give off an aroma of garlic, add sliced chicken fillet and stir-fry until the color turns whitish. Add canned tomato, white wine and red chili pepper.

Step 2

When it comes to a boil, add mushrooms, chestnuts and . When it boils again, add steamed zakkoku-mai (mixed-grain rice) and simmer for 7-8 minutes, avoiding boil over. Season with salt to adjust the taste and divide into serving bowls. Sprinkle with cottage cheese and top with mizuna green cut into 3-4cm(1.2-1.5 inch) lengths.

Step 3

Comments are closed.