From the test group:
The Italian rice-based risotto is a blank canvas for creativity, so we’ve infused this specialty with delicious truffle oil, mushrooms, Parmesan cheese and top it with spicy smoked paprika chicken. Creamy and lusciously silky, this classic Italian dish will bring a smile to your face.
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Step 1– Gear UP
Slice the mushroom into medium sized pieces.
On a large pan over a medium heat, melt the butter, olive oil. The pan is preferably low and wide (other pans work as well).
Step 2– Add some Flavours
On the same Pan, add the slices of mushroom and sauté for (1) minutes. Add the chopped onions and the garlic and fry until the onion softened in about (2) minutes.
Step 3 – Cook the Risotto
Add the risotto and fry until the butter is mostly absorbed in about (2) minutes.
Step 4 – Add your Chicken
Lower the heat to medium-low and remove the garlic cloves. Add the Chicken and cook for (1) minute.
Step 5- Add the Stock
Add the stock and bring to a slow simmer (slow boiling). Add salt and pepper if desired. stir once. Then do not stir again until done in (4) minutes or until al dente.
Step 6- Add more Flavours
When the risotto is finished. Remove the pan from the heat, add the truffle oil and mix well.
Step 7- Serve your Dish
To a serving plate, put the risotto and garnish with Parmesan cheese and parsley. Enjoy!!