gruyere risotto

how did i get ready for the snow hurricane?



i watched the weatherman talk about the impending doom for an hour while i made dinner. but really, tonight wasn't the best night for it.

no snow.

no rain.

no hail.

no hurricane force winds.

no following behind pokers on the way into work tomorrow morning.

you get the picture. this is the perfect warm, creamy, feel good dish for those bone chillingly cold evenings we get right around this time of year. too bad i didn't wait until tomorrow to make it.

gruyere risotto with mushrooms & chicken
inspired by Cake, Batter, and Bowl

total time start to finish: 1hr, 4 servings

1 tablespoon olive oil
12 ounces mushrooms, sliced thin
1 tablespoon butter
1 small yellow onion, diced
6 garlic cloves, minced
1 cup Arborio rice
4 cups chicken stock
1 1/2 cups shredded gruyere cheese
1/2 pound shredded poached chicken breast or tenders
salt & pepper

1. saute the mushrooms in olive oil over medium heat. season with salt & pepper and remove from heat when cooked through.
2. while the mushrooms are cooking, melt the butter over medium heat in a 3 quart sauce pan. cook the onions in the butter until translucent, about 6 minutes. add the garlic and cook until the garlic is fragrant, about 1 minute.
3. add the rice. stir until well coated and stir in 1 cup of the chicken stock. simmer, stirring occasionally, until most of the liquid has been absorbed by the rice. repeat with remaining three cups of stock, but add the shredded chicken to the rice mixture before the rice has absorbed all the stock. remove from heat.
4. mix in the cheese until melted and evenly distributed. mix in the mushrooms.