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Chicken and mushroom risotto
Serves 4
2 x chicken breast fillets (300g)
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 cup of sliced button mushrooms
300g arborio rice
3
1
/2 cups chicken stock
1
/4 cup freshly chopped basil and chives
1
/2 cup of grated Parmesan
Freshly ground black pepper
1. Steam the chicken breasts as per the
steaming guide.
2. Heat the butter and oil in the frypan
and lightly saute the onion and garlic.
Add the rice and mix through until the
rice looks shiny.
3.Add the chicken stock and bring to
the boil.
4.Wash the sliced mushrooms and pat
dry add to the rice and stock
5. Set thermostat probe to ‘3’ for 30
minutes and/or until rice is cooked.
6.While the rice is cooking stir
occasionally, add more stock if the rice
appears to be too dry.
7. Slice the cooked chicken; add to the
risotto with the chopped mixed herbs,
freshly milled pepper and grated
parmesan. Serve
Tuscan herb chicken
Serves 4
1 x 1.6kg chicken, giblets removed
2 tablespoons lemon juice
1 tablespoon fresh white bread crumbs
1 egg
Zest of 1 lemon
1
/2 bunch of sage
Tuscan dried herb seasoning
Preparation
1.Wash and pat the chicken dry.
2. Combine the breadcrumbs, egg, lemon
juice, lemon zest and sage leaves to
form the stuffing. Place the stuffing
inside the cavity of chicken.
3. Sprinkle the chicken generously with
Tuscan seasoning. Serve
Roasting
1. Using the frypan with the temperature
control probe on ‘8’, brown the breast
sides of the chicken. Remove the
chicken
2. Place the steaming rack, in the roasting
position, into the frypan.Turn the
temperature control probe to ‘3’. Place
the chicken onto the steaming rack, and
replace the lid with the steam vent
open.
3. Check the chicken every
1
/2 an hour, it
should be ready after 1-1
1
/2 hours.
4.To check the chicken, pierce the thigh
with a skewer, if the resulting juices are
clear the chicken is cooked.