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Cliff's Chicken Marsala Risotto

1 large chicken breast

1 French eschallot

6 large button mushrooms

1 ½ cup Arborio rice

¾ cup Marsala wine (Boronia all ‘uovo)

1 cup frozen peas

1 cup grated Parmesan cheese

5 cups gluten-free chicken stock (hot) (VEGETA)

2 X 20g butter (more if necessary)

Biohawk ginger oil

2 pinches salt


Cut chicken into cubes. Cut eschallot finely. Dice mushrooms into cm pieces.

Treat each of the above with ginger oil.

Put 20g butter and some rice bran oil into a large saucepan and heat on medium setting. Add mushrooms and sauté to about two-thirds cooked. Remove from saucepan and set aside.

Add eschallot to the warm saucepan and add a little rice bran oil and sauté gently for a couple of minutes.

Add chicken and stir over medium heat for a few minutes until sealed.

Add rice, 20g butter and some rice bran oil to coat rice and cook for a few minutes until outer of rice becomes clear.

Add Marsala and stir briskly until most of the Marsala has been taken up.
Add 1 ½ cup chicken stock and stir until most of the stock has been absorbed into the rice. Repeat twice, and on adding the third lot, add the frozen peas and mushrooms.

Continue to stir until the liquid is mostly absorbed, then add the remainder of the stock.

Add 2 pinches of salt and continue stirring until the liquid is mostly absorbed.

Add Parmesan cheese and stir through.



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