Chicken and mushroom risotto
Parboil the chicken or any meat of your mushroom risotto and chicken breast with the spices listed above. I like to use lots of them so as to end up with a very tasty mushroom risotto and chicken breast chicken, and then prepare the main food with the meat extract meat water with very little or no extra spice. Add water so that more than half of the entire chicken or meat of choice is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and or spice of choice.
The good thing about Nigerian Jollof rice is that you can spice to your taste, one person might choose to make with chicken spices while another might decide to use curry and thyme or even just a seed of nutmeg and they will all end up with a delicious plate of rice. Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos How to Make Nigerian jollof Rice.
A basic risotto recipe is a must in every cook's repertoire and this one tastes great, it's bursting with fresh herbs. Pour a glass of wine and sip while you stir until. Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. Risotto was one of the first “fancy” dishes I ever learned to make. I don't think I had ever even had risotto, but when I saw Ina Garten's recipe for.