Chicken and leek risotto is a simple and easy one pot meal for a busy day. All in one dishes makes the life easy too. This will be a real treat for a busy week day nights dinner. If you have left overs make sure to freeze them for future use too.
When you cook risotto there are simple things to remember. It helps you to get the perfect and the nicest risotto ever. It needs cooking in several steps. Its called the absorption method. For this you need to stir fry rice fist with the oil or the butter. Then cook with the alcohol and adding hot stock in several batches for the perfect cooked risotto.
The Italian risotto rice the best for this. But as a cheaper option you can use medium grain rice too.
I used one kilo risotto rice for this as I always freeze the leftovers. You can get the amount you like and use this as a guide for your meal too.Used about 750 g diced chicken rice too.
Cut one or two large onions and several cloves of garlic. Get some bay leaves too. Slice about 300 g mushrooms.
I used about 300 g finely sliced leeks in this too. Other than that you need about a cup of whipping cream and a cup of dry white wine or dry sherry too.
Add about a table spoon or two oil or butter in to a pan and fry the chicken until slightly brown .
When the chicken is slightly brown add the mushroom and the leeks in to the pot , season with salt and pepper.
Cover the pot and cook until the it is well cooked.
Take the chicken, mushroom and leeks out and add some butter in to the pan. Add the chopped onions, garlic, and the bay leaves .
Stir fry really well. When the onions are translucent add the rice.
Stir fry the rice really well until the rice is looking glassy. After add a glass of wine and let it absorb to the rice completely.
Add the stock 1/2 cup and Stir continuously. And add later another 1/2 cup and keep on doing it until the rice is firm and creamy.
Keep on adding stock and stir until the rice is firm and creamy.
When ready add the cream. Stir well.
After add the chicken , mushroom and leek mix and stir well serve hot.