Mushrooms, artichokes, capers, and Parmesan cheese round out this orange chicken risotto. Arborio rice is traditionally used for risottos. It is readily available in most markets these days.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 Tablespoon olive oil
- 1 cup arborio rice or medium-grain white rice
- 3 cups chicken broth
- 4 chicken breast halves, boneless and skinless
- 3 Tablespoons butter
- 1/2 pound sliced fresh mushrooms
- 1/2 cup orange juice
- 1 Tablespoon drained capers
- 1 cup drained artichoke hearts, cut into bite-sized pieces
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
Preparation:
In a large paella pan or a large frying pan over medium-high heat, heat olive oil. Add rice and stir 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 20 minutes or until rice is just tender but still firm to bite and mixture is creamy.Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms. Saute until chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.
Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to approximately 1/2 cup. Add capers and simmer 1 to 2 minutes. Add artichokes hearts, chicken and mushroom mixture, salt, and pepper; stir and simmer until thoroughly heated.
Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with Parmesan cheese and serve immediately.
Yield: 4 servings
Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)
Reprinted with permission.
