Just a brilliant idea, putting together risotto and chicken marsala. Two of my favorite dishes in one scrumptious meal.
Chicken marsala risotto (with nondairy and other modifications by me)
1 1/2 cups arborio rice
4 cups chicken stock
1 3/4 cup marsala wine
1 pound mushrooms, sliced
3 cloves garlic, minced
4 shallots, finely diced
2 tablespoons margarine
2 large chicken breasts, cut in chunks
1/2 cup grated soy parmesan
freshly ground black pepper, salt, thyme
In a large saute pan, melt margarine and about 1 tablespoon olive oil. Add shallots and cook until slightly translucent. Add in garlic and sliced mushrooms. Cook until shallots are cooked through, mushrooms are tender, and most of the liquid has evaporated, approximately 5 minutes. Add your rice and stir around, coating it with any oil or liquid in the pan. Let it toast until the edges of the grains have turned translucent, a few minutes. Add 1 cup of marsala, stirring frequently until absorbed. When it looks like most of the liquid has been absorbed, stir until it has all been absorbed.
1/2 cup by 1/2 cup, start adding the stock to the pan, stirring frequently. About halfway through your stock, take your chicken, which should be in chunks, grind some pepper onto it and sprinkle some kosher salt and thyme. Heat up a pan to medium-high heat on another burner with 1 teaspoon olive oil. Toss in your chicken, browning the outsides. Lower heat and add 1/4 cup marsala wine in the pan for flavor. Cook fully, and cover to keep warm.
When you have approximately 1 cup of stock left, taste your risotto. Season with salt and pepper as needed. At this time, add in the reserved 1/2 cup of marsala and stir in.
When marsala has been absorbed, taste again for seasoning and texture. Add last cup of stock in 1/4 cup increments to achieve the texture you would like. When the last of your stock is almost fully absorbed, toss in chicken, and stir, making sure the chicken is hot.
When the last of the liquid has fully absorbed and chicken is hot, take off burner and stir in cheese. Makes 4 – 6 servings.