I also told my facebook fans on Friday when I made it that this meal that I'm about to share was easily one of the best I'd had in a long time. And surprise surprise...it has booze in it! I promised Jené and Whitney that I'd post it today so here I am taking their request.
Risotto is kind of a pain to make because you have to stir it constantly but the results always seem worth it to me. My only other complaint is that it's usually doused in cream, cheese, and butter. This recipe is different. It carries nearly all of its fine flavor in the Marsala wine and uses only one tablespoon of butter (if you grill your chicken like I did), 1/4 cup cheese, and zero cream! I told you alcohol makes food pack a flavor punch ;).
Nicole of Prevention RD says it yields 3 servings (4 if you serve with a salad and stretch it) but I found that it easily makes 4 servings all on its own. Especially if you cut up your chicken breast into slices. Since the meat is spread out, it tricks your mind into thinking you're eating more of it than you really are allowing you to stretch out the servings. It's kind of similar to the trick of serving your meals on smaller plates.
Three Years Ago: (Sugary Sweet) Chili - My mother-in-law's recipe and how appropriate timing since this particular recipe won Nicole's 2nd Annual Chili Contest last year! Check out her blog as she goes through eight chili entries in the 3rd annual contest. Yep, I entered another recipe this year, too.
Chicken Marsala Risotto
- 4 cups low-sodium chicken broth
- 1 Tbsp unsalted butter*
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 cup Arborio rice
- 1 cup Marsala wine, divided
- 3 (4 oz) boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1/4 tsp kosher salt and fresh ground pepper
- 1/4 cup (1 oz) Parmesan cheese, grated
- 2 Tbsp fresh basil, cut chiffonade
- Heat the chicken broth in a medium saucepan until it simmers.
- Melt 1 Tablespoon of butter in a large heavy-bottomed skillet or dutch oven over medium heat. Add shallots and cook until soft, 2-3 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute longer. Add the Arborio rice and toast until opaque around the edges, 2-3 minutes. Add 3/4 cup of Marsala wine and cook, stirring often, until absorbed, about 2-3 minutes.
- Stir in 1 cup of chicken broth and stir occasionally until almost absorbed, 5-8 minutes. Working 1 ladle of broth at a time, continue to add broth and stirring often so that the rice doesn't stick to the bottom of the pan. Add another ladle when the broth is almost completely absorbed. After you have been cooking the risotto for 10 minutes, stir in the mushrooms. At this time, have your significant other or cooking partner in crime preheat your grill to medium-high. Continue cooking the risotto, stirring constantly, until all of the broth is absorbed for a total of 20-25 minutes.
- Meanwhile, pound chicken breasts to desired thickness, about 1/2 inch. Season with salt and pepper.
To Grill: Grill until cooked through, about 12-15 minutes or until thermometer inserted into center of the meat registers 170 degrees. Remove to a plate and cover with foil until ready to serve.
To Cook in Skillet: Heat additional Tablespoon of butter in a large skillet. Pan fry the chicken until lightly browned on each side, about 3-4 minutes per side. Remove to a plate and cover with foil until ready to serve.
- Remove risotto from heat and stir in remaining 1/4 cup of Marsala wine, Parmesan cheese, and basil. Cut chicken breasts into slices and top each risotto portion with the slices or if desired, serve topped with whole chicken breasts. Serve immediately.
This recipe was shared on This Week's Cravings. The hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.