On a whim I decided to combine two of my favourite Chicken and Rice recipes, Chicken and Porcini Risotto and Chicken A La King. It turned out to be yet another match made in culinary heaven. The rich nutty flavour of porcini goes very well with the special brand of sweetness that comes with capsicum. The recipe also uses brined chicken breast to keep the chicken extra tender and separate from the rice.
- Dried Porcini Mushrooms (30g)
- Arborio Rice (1.25 cups)
- Brown Mushrooms (150g)
- Chicken Wings (4)
- Chicken Breasts (2 halves)
- Capsicum a.k.a. Bell Pepper (2)
- Onion (1)
- Garlic (1T minced)
- Butter (50g)
- Grated Parmigianino-Reggiano (1/2 cup)
- Cream Cheese
- Brine and poach chicken breasts as per the procedure given in this post. You can do this ahead of time and then warm up the chicken breasts in the hot stock before slicing them.
- Simmer 4 chicken wings in 4 cups of water with half an onion and 1t salt. Continue simmering until the meat is practically falling off the bone, adding water is necessary. You can also use 8 mid joints. Start making the stock at the same time you begin the brining.
- You also need to soak your porcini in 2 cups of water. Use cold water, as hot water will give the porcini a slight rubbery texture after it rehydrates. Keep in the fridge.
- Bring your chicken stock to a slow simmer. Add the juices from the poached chicken breast and the porcini water (but not the porcini itself) to the stock pot.
- Cut the capsicums in half and remove the stem, core and seeds. Cut the tops and bottoms off and add them into the stock. Cut the sides into 1/4 inch squares and set them aside.
- Cut the brown mushroom into thick slices.
- Mince the garlic and julienne the remaining half of the onion into1/8 inch pieces. In a large pan, fry the onion bits on low heat in 2T of oil until they become yellow and limp. Add the garlic and continue pan frying for a minute.
- Turn up the heat on the pan and add the rice into the pan, stirring well.
- After another minute, add a ladle of stock (liquid only) to the pan and reduce the heat to produce a low simmer. Add the capsicum pieces to the pan at this stage.
- Stir until the risotto begins to dry, then add another ladle of the hot chicken stock. Stir frequently to prevent sticking. The stock pot must be kept simmering to avoid shocking the rice. Continue doing this for about 20 minutes.
- In the meanwhile grate the Parmigianino finely. Cut ¼ of a block of butter into 1 cm cubes and mix it with the grated cheese. Allow the butter to soften out in the open. This forms the mantecatura.
- Dissolve 1T of cream cheese in the last ladle of hot stock before adding it to the pan. Add both the brown mushrooms and the porcini at this stage.
- When your risotto is al dente you can let it almost dry up, after which you turn off the heat. Total simmering time varies a bit with the type of grain you are using, so rely on taste and appearance to decide if the risotto is done and not a timer.
- Stir in the mantecatura and let the risotto rest with the cover on for five minutes. Slice the Chicken breasts.
- After tasting, you may add a bit of salt or more grated cheese to the risotto as a final adjustment if you deem necessary. Arrange the sliced chicken over your plated risotto. Garnish with black pepper.
- My first risotto recipe contains many of the finer points on making risotto, which I have opted not to repeat here. You should refer to that post if you don’ make risotto often.
- Capsicums comes in 4 different colours which have different tastes. Red is sweet and easiest on the taste buds, Green is an acquired taste as it is less ripe and bitter. Orange and yellow capsicums are in between the two. I would recommend you use red and orange for this dish.
- For reference these are my Chicken A La King and Porcini and Chicken Risotto recipes.