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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Wine

    White Wine

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
• Pick and chop parsley and oregano leaves, reserving stems. • Remove and reserve any tough mushroom stems. Thinly slice caps and tender stems. • Peel and mince shallot.
2
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
3
• In a saucepan over high heat, combine 3 3/4 cups water, bouillon cube, parsley stems, oregano stems and tough mushroom stems. • When the liquid starts to boil, reduce heat to low.
4
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is hot add chicken. Cook without disturbing until browned on the bottom, 2-3 minutes. Flip and cook until chicken is opaque all the way through and browned on the second side, 1-2 minutes more. • Transfer chicken to a bowl, and sprinkle with herbs. Cover, and set aside.
5
• In same pan, add 1 teaspoon cooking oil. Add mushrooms in a single layer. Cook without stirring until mushrooms begin to brown on the first side. • Stir and cook until mushrooms are brown all over. Transfer to plate with chicken.
6
• Reduce heat to medium, and add 1 teaspoon cooking oil. When oil is hot add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes. • Add rice, and stir to combine. Add cooking wine and cook, stirring, 1 minute.
7
• Remove/strain out of the broth herb and mushroom stems. (You can also just avoid adding them to the risotto). • To the rice, add 1/4 cup broth. Cook, stirring vigorously, until liquid is almost fully absorbed. Repeat this step until you’ve used all the broth and the rice is tender but still firm (“al dente”). • If you’d like the rice more tender, add a bit of warm water, and cook until it is absorbed.
8
• Stir in sautéed mushrooms, along with any resting juices. • Thinly slice chicken against the grain.
9
• Remove risotto from heat. Stir in butter and half of Parmesan. Taste and adjust seasoning as desired with PeachDish Salt. • If risotto is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.
10
• Divide risotto between 2 bowls. • Top with sliced chicken and remaining Parmesan. Enjoy!