Had a friend over Friday night and made Roast Chicken Breasts with Porcini Mushroom Risotto. Unfortunately, too busy cooking to take pictures.
I first made a gremolata-substance as a sort of “rub” for the chicken.
Mince 3 cloves garlic, zest of one lemon, 1/4 cup parsley, and 2 tablespoons fresh oregano. To this add a good amount of salt, freshly ground pepper, and a quarter cup of olive oil. Rub this all over 2 bone-in, skin on, chicken breasts, taking special care to get the mixture under the skin over the breast.
Pre-heat oven to 425 F.
Do the risotto prep:
Rehydrate a quarter to half cup of dried porcini mushrooms in enough boiling water to cover. After they have rehydrated and cooled enough to handle, remove the mushrooms using a slotted spoon. Mince the mushrooms. Strain the liquid through a couple layers of fine cheese cloth or a paper towel. Put it in a sauce pan over very low heat on the stove.
Finely dice 1/2 onion and 1/2 carrot.
Slice 1/2 onion, lengthwise.
Slice 6 Crimini Mushrooms.
2 Tablespoons chopped fresh parsley, and 1 teaspoon chopped fresh thyme.
Grate 1/2 cup Parmesano Reggiano.
You’ll also need 3 or 4 cups chicken or vegetable stock added to the mushroom liquid above, and a quarter cup of cream (optional).
Put the chicken breasts on a roasting pan and place in the oven.
Saute the sliced mushrooms until they have given up their water and start to brown. Add the sliced onion, season with a little salt, and cook until translucent. Deglaze the pan with white wine or vermouth. Cook until the wine or vermouth is syrupy, and remove the pan from heat.
Heat another large saute pan. Add a good amount of olive oil to cover the bottom of the pan. Add 1 cup Arborio rice and cook, stirring frequently, until it starts to smell toasted. Add the diced onions and carrots and cook until onions are translucent. Begin by adding a good ladle full of warm stock to the rice and reduce heat to a simmer. Continue adding stock gradually as it evaporates and cooks into the rice.
Hopefully, somewhere around here, your chicken breasts will have reached around 155 F on an instant read thermometer. Remove from oven and allow to rest until you finish the risotto.
When the risotto is nearly done, but still a little toothsome, check the seasonings, stir in the cream and sauteed mushrooms and onions, and chopped dried mushrooms. Add minced herbs. While stirring, add in the Parmesan, reserving a bit to add on top when serving. If it seems too Sticky add a bit more stock or cream to loosen.
Place the Risotto on the plate, sprinkle with a little parm and freshly ground pepper. Slice the chicken breasts and lay next to the risotto. Serve with a crusty bread, a nice red wine, and maybe simple salad of greens in a light vinaigrette.