Coming from a family where multiple members love to cook definitely has its benefits. Last week my cousin Adam and I got together to create this dish on the fly! We are both pleased with how it turned out so I am sharing it with the rest of you if you’d like to give it a shot. Adam is an expert on gravy so I had fun picking up some tips from the pro! We did a three part meal but it is a bit time consuming and you have to watch each step carefully. So with that being said you can omit some of the components – like just do a risotto for dinner, make the risotto and just chicken no gravy, or do the chicken and gravy and not make the risotto. But if you are brave and want to branch out I dare you all to give it a try!
1 bunch of asparagus
1 bag of Arborio rice
2 Cloves of garlic
Light olive oil
2-3 boxes of chicken broth
Mushroom Gravy Ingredients
1/3 lb (10-12 Mushrooms, we used chanterelle )
1-2 Boxes of Chicken Broth
1 Chicken Bullion
Breaded Chicken Ingredients
1/4 tsp Thyme
1/4 tsp Basil leaves
2 dashes Ground cumin
1/4 tsp Oregano
1/4 tsp Black Pepper
1/4 tsp Salt
3/4 cup flour
1 cup Olive Oil
1 lb Chicken Thighs
Step 1: For this dish you start by making the risotto because you have to watch and stir it the entire time. Put 1 tbs of olive oil in the bottom of a hot pan and add 1 1/2 cups of rice. Lightly brown the rice – stirring often. Add in 2 cloves of minced garlic at the end and put it on medium heat.
Step 2: Rake the rice out into an even layer and add enough chicken broth until floating – not covered. Now you will constantly stir the rice as it absorbs the broth.
(This is the rice floating – not completely covered)
Step 3: Once you see the broth become creamy, add more of the broth and bring it to a boil. Continue to add the broth as it cooks down, constantly stirring. Taste the rice to see if it is the consistency that you like. If it is too hard, continue to add broth and cook down.
Step 4: Add in your chopped asparagus and continue to cook down the rice. (3-5 minutes)
Step 5: Once the rice is done add 2-3 tbs of butter and about 3 tbs of Romano cheese. We used the Romano but you can use whatever cheese you want. If you want to add more cheese, go for it!! Now you can remove the risotto from heat and cover it.
Tip: If your asparagus is underdone for your liking you can add them in sooner but asparagus will continue to cook until they are room temperature!
Step 1: Heat your pan and add a tablespoon of olive oil. Once that is hot add your mushrooms in and let them heat up for about 15-20 seconds. Then add in 1/2 cup of chicken broth.
Step 2: Let the broth come to a boil and then stir. Reduce the broth down and then empty the contents into a bowl and set aside.
Step 3: Add an entire box of chicken broth and reduce it down to 1/3rd of the pan. Then add in the chicken bullion. Once this is reduced down and completely stirred in add the stock to the bowl you set aside.
Step 4: To make the roux to thicken your gravy add 6 tbs of olive oil to the hot pan. Heat this up for about a minute and then add 6 tbs of flour. Stir on medium-high until it gets light brown.
Step 5: Add the mushroom broth into the roux and set aside.
Step 1: Get a large Ziploc bag and add in 1/4 tsp of thyme, basil leaves, oregano, black pepper, and salt. Then 2 dashes of ground cumin. Then add in 3/4 cup of flour and mix it all together.
Step 2: Wash and dry the chicken and then pound out the chicken thighs. Add the chicken piece by piece into the bag lightly coating the entire surface of the chicken.
Step 3: Coat the bottom of a hot pan with olive oil on medium-high.
Step 4: Cook the chicken until brown and then flip and brown the other side, about 15 minutes total.
Step 5: Remove the chicken and place it on a plate with a paper towel to get the excess grease. Cut it into slices.
Once you have completed all the necessary steps you are ready to plate. This all depends on personal preference but I put the risotto on the bottom and then added the chicken sliced on top, covering it with the gravy last.
It’s always great to have people in your life that share your love for food and cooking. Special thanks to my cousin, Adam for teaching me a new recipe and making cooking fun!
Think you’re a top chef? Give this recipe a try and leave feedback with the results. Don’t forget to share!
Check back next week for a sweet new recipe just in time for the holidays!