Roasted Mushroom & Rotisserie Chicken Risotto Recipe
Nostrala cheese, herbs, brown butter sauce (GF)(VA)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Toss the sliced mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until golden brown.
- 2
Make the Risotto
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, sautéing until translucent. Add the Arborio rice, stirring to coat the grains.
- 3
Add Broth Gradually
Slowly add the chicken broth, one ladle at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 4
Combine Ingredients
Stir in the shredded rotisserie chicken, roasted mushrooms, chopped thyme, and Nostrala cheese. Mix well until the cheese is melted and incorporated.
- 5
Finish with Brown Butter
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat until it turns golden brown. Pour this brown butter over the risotto and stir to combine.
- 6
Serve
Garnish with chopped parsley and additional Nostrala cheese if desired. Serve warm.
