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Risotto. I’ve said it before, and I’ll say it again. It’s a asic risotto is a simple dish, but Arborio rice takes time and attention. But as soon as that first fork-full of creamy goodness hits your taste buds and finds the sweet spot in your stomach, you can’t help but smile.
You can easily change the “flavor profile” of risotto with different mix ins depending on the season and what’s available. I had spinach from my farmers market, baby Portobello mushrooms, and one of those addictive roasted chickens from our local market. Of course, you can roast your own – it’s a great use of leftover chicken.
Risotto is always a satisfying dish that never fails to impress in its simple goodness.
I use a mixture of wine and chicken broth as the cooking liquid. Sometimes I use water too. I bought a “boxed” white wine – my first boxed wine in like 30 years. It was pretty good. I started drinking the wine while cooking, so I hope I wrote everything down correctly ;-).

I almost forgot to include the poached egg, which was a last minute addition. Fresh eggs from the farmers market add to the creaminess. I love ooey gooey yolks. Poach the number of eggs per your planned serving. I always make a large batch of risotto; this would probably feed 6-8 adults.

Chicken, Spinach and Mushroom Risotto

chicken spinach and mushroom risotto What you need:

• 3 tbs EVOO
• 1 Vidalia onion, chopped
• 1 orange pepper, cored, seeded and chopped
• 2 garlic cloves, chopped
• 2 c Arborio rice
• 1 c dry white wine
• 1/2 c chopped mushrooms
• 4-5 c organic chicken broth (or half broth, half water)
• 1 c chopped spinach
• 1/2 roasted whole chicken breast, chopped
• 4 slices bacon, cooked and chopped
• 1 c Parmigiano-Reggiano cheese
• 4 tbs butter
• Freshly ground sea salt and black pepper to taste

What you do:

• Heat oil in sauté pan.
• Add onion and pepper.
• Cook until softened, about 2 min.
• Add garlic and cook about 1 min.
• Add rice.
• Season with salt and pepper.
• Stir to coat.
• Add wine to deglaze pan.
• Add 1/2 c chicken stock, allow liquid to nearly evaporate and add another 1/2 c.
• Repeat, scraping the pan to loosen browned bits, until liquid stops absorbing.
• Reduce heat to low and cook about 20 min.
• Add chicken and bacon.
• Add butter and cheese.
• Mix well.
• Season with salt and pepper, as desired.