Thursday, February 11, 2010

Pasta, Risotto Style

Do we have a relationship built on trust? I hope so because you will need to trust me on this one. This dish tasted so much better than it looks. I love pasta and risotto. When I ran across this recipe, I knew it was one I had to try. I am so glad I did. It makes a quick and easy weeknight supper.

This recipe has endless posibilities, shrimp instead of chicken, adding broccoli or another vegetable. Broccoli would sure help add color to the dish, something it really needs. Next time I would add the chicken a little earlier. By the time the chicken was done, the pasta was a little too done. Although this recipe says it serves 4. My husband and I ate most of it. Also, it doesn't reheat well, so plan your amounts so you don't have lefovers.




Pasta With Chicken and Mushrooms, Risotto Style
Recipe from the New York Times

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional.

1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Yield: 4 servings.

4 comments:

  1. I have no doubt that this risotto pasta style dish tasted wonderful.

    ReplyDelete
  2. Hey, looks aren't everything right? I can tell from the ingredients that this will be one tasty dish, and I like the idea of adding broccoli.

    ReplyDelete
  3. The ingredients speak well for this and I want to make it. See, we all trust you.

    ReplyDelete

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