Happy Friday! This is a wonderful comfort food meal that I made from my leftovers last night. Not too colorful and a bit foggy, but it is rich, creamy, and super delicious!
Leftover Risotto with Creamy Tomato and Mushroom Chicken
3/4 stick butter, browned
1 1/2 cups Arborio rice
1/2 cup dry white wine
leftover chicken thighs in sauce
5 cups simmering chicken stock, a spoonful at a time
1 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Heat your dutch oven or large wide pot on med. high heat
Add your butter. Heat until just brown. Add your rice. Mix and toast for 4 minutes. Salt and pepper to taste.
Add your wine. Stir and reduce 5 minutes.
Add your leftover chicken thighs in sauce
Mix and add your stock a bit at a time on med heat until your rice is tender…about 40 minutes.
Check your seasoning and add more if needed.
Add your cheese in the end.
Your chicken should have fallen off the bone and shredded itself into your risotto. Soul Food.