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Saturday, July 19, 2008

Baked Chicken Risotto Recipe

My mum didn't make a lot of rice dishes other than rice puddings for my dad. He just loved rice puddings and couldn't seem to get around having it used any other way. I do remember that he got to enjoy a really good fried rice though, so maybe that is why mum began to experiment a little bit more with rice as a main meal. I came across this recipe in her file and although I never had it at mum and dads place, I decided to try her recipe and see if I enjoyed it. It is quite an easy risotto to make and one that I am sure you will enjoy as much as I did when I made it.


2 chicken breast fillets - sliced
2 cups arborio rice
3 cups chicken stock ( I make my own using chicken carcasses)
2 tablespoons olive oil
2 leeks - finely sliced
2 cloves garlic (can use bottled crushed garlic)
400g tin diced tomatoes
2 medium zucchini - sliced
1/4 cup grated parmesan cheese
1/4 cup shredded parsley
2 teaspoons grated lemon rind
roasted cherry tomatoes with cracked black pepper - to serve


Heat oil in a large pan or wok.
Add leeks and garlic. Cook over low heat for about 5 minutes, stirring occasionally till tender.
Stir in lemon rind, chicken and rice to coat in oil mixture.
Add stock, tomatoes, zucchini and half the cheese and parsley to mixture. Bring to the boil then transfer to a baking dish and put in oven.
Cook in a moderate over of 180C for about 25 minutes or until the rice is tender and liquid is absorbed.
Serve with the roasted cherry tomatoes that have been seasoned with the cracked black pepper.

Mushroom Sauce Recipe

I love either onions or mushrooms on my steak and have tried many recipes to see which I like the best. This mushroom sauce recipe is quite rich and definitely not your usual one. You will never use packet sauce mixes once you have tried home made ones.


25g dried porcini mushrooms
1 1/2 cups boiling water
1 small leek - chopped finely
3 cloves garlic - chopped finely (can use bottled crushed garlic)
25g butter
1/2 cup wine - either red or white
4 field mushrooms - sliced
1 cup cream
sea salt and cracked black pepper to taste
olive oil


Soak porcini mushrooms in the boiling water for about 10 - 12 minutes.
Fry the leek and garlic in butter until soft. Add the wine, porcinis, liquid from the soaking and salt. Bring to the boil and simmer for 4 - 5 minutes.
On a heated grill, drizzle some olive oil over the field mushrooms and cook for several minutes or until soft. Add them to the sauce mixture. Add cream and simmer until it has reduced to a thickened consistency.
Grill your prefered steaks then top with the mushroom sauce.
You should always let any meat you cook, sit for several minutes before serving. I always cover my meat with alfoil and let it rest before dishing up.