FARANACI (RISOTTO WITH CHICKEN AND MUSHROOMS)
Steps:
- Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.
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Shelley SC
[email protected]This faranaci risotto recipe seems a bit complicated. I think I'll try a simpler recipe.
Brandon Mvinjwa
[email protected]I'm going to make this faranaci risotto for dinner tonight. I'm sure my family will love it!
Naeemgondal520 Naeemgondal520
[email protected]I'm not a fan of mushrooms, but I'm sure this faranaci risotto would be good even without them.
Cha'vae Martinez
[email protected]This faranaci risotto looks delicious! I can't wait to try it.
Mary Crearie
[email protected]I'm not sure what I did wrong, but my faranaci risotto turned out mushy. I think I might have added too much liquid.
Adel Jouini
[email protected]This recipe was easy to follow and the risotto turned out great! I used shiitake mushrooms instead of cremini and they worked really well.
Alexander Hareg
[email protected]I'm not a big fan of risotto, but this faranaci risotto was actually pretty good! The chicken and mushrooms added a lot of flavor and the parmesan cheese gave it a nice creamy texture.
Nimusima Faith
[email protected]The faranaci risotto was a bit too salty for my taste. I think next time I'll use less parmesan cheese.
Sadeq Yousufi
[email protected]Tried the faranaci risotto last night and it was a hit! The chicken was tender and juicy, the mushrooms were earthy and flavorful, and the risotto was creamy and cheesy. Will definitely be making this again!
Jared Slattery
[email protected]This faranaci risotto was an absolute delight! The chicken and mushrooms added a savory and umami flavor to the creamy risotto. The parmesan cheese added a nutty and salty finish. I would definitely recommend this recipe to anyone looking for a delic