Friday, September 23, 2022

ChezCindy: Pasta Risotto with Chicken and Mushrooms


Making pasta in the style of risotto is not a new thing.  I simply had not tried this process before now.  It is good!  The pasta takes in flavor, absorbing the stock, garlic and vegetables as it hydrates and cooks.  It becomes full of flavor with great texture.  The tradeoff is the amount of time and attention it takes to make the pasta risotto.  You will need to tend to the pasta adding stock stirring for roughly 20 minutes.  I found it be a relaxing transition from a full day while I enjoyed a glass of wine.  

Pasta Risotto with Chicken and Mushrooms
3 tablespoons olive oil
1 small onion, finely diced
1 tablespoon minced garlic
2 cups brown or white button mushrooms, sliced
1 tablespoon tomato paste
2 cups dry gemelli or penne pasta
1/2 cup dry white wine
3-4 cups chicken stock
3 boneless skinless chicken thighs, cut into 2-inch pieces
2 teaspoons kosher salt, divided
black pepper
fresh parsley, chopped
fresh grated Parmesan cheese

Working with a large Dutch oven pan over medium-high heat, add in the olive oil.  When the oil is hot, add in the onion, garlic and mushrooms, stirring to coat in oil.  Cook while stirring occasionally for 6-7 minutes, then add in 1 teaspoon of kosher salt and a few grinds of black pepper.  Add in the tomato paste, stirring to incorporate with the mushrooms.  Add the dry pasta to the pan with the mushrooms, stirring together, then add in the wine, stirring for 2-3 minutes.  The wine will bubble and absorb into the mix.  Lower the heat to medium.  

Meanwhile, have the stock on the stove in a pan over a low temperature to stay warm.  Once the wine has absorbed into the mix, begin ladling 1/2 cup of stock into the pasta mix, stirring to combine.  After the ladle of stock has absorbed into the pasta, continue adding 1/2 cup at a time until you have added 2 cups.  At this point taste a piece of pasta to determine the tenderness.  It will mostly likely be too firm.  

Add in the chicken thighs and 1/2 teaspoon of kosher salt, stirring with the pasta.  Cook the chicken while continuing to add more stock and stirring.  Check the chicken for doneness of internal temperature of 165 degrees.  When the chicken has reached correct temperature, taste the pasta for texture.  You will want a tender pasta but not soft.  You may not use all of the stock.  

Remove from the heat, adjust for seasoning, garnishing with fresh parsley and grated Parmesan cheese.  

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