Friday, January 14, 2011

Chicken Marsala Risotto with Smoked Mozzarella, Steamed Broccoli, and Amaretto Brownies

Chicken Marsala Risotto with Smoked Mozzarella
In a deep sauce pan, saute:
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 small Onion, diced

When Onions begin to soften, stir in:
1 Cup Arborio Rice
Continue stirring until rice is lightly browned

Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.

Then stir in:
1/2 Cup Marsala Wine
1 Can Artichoke Hearts, halved
8 Ounces Crimini Mushrooms, halved or quartered
2 Cups Cooked Chicken, chopped into bite-sized pieces
Salt and Pepper, to taste

When Marsala is absorbed, and vegetables and chicken are headted through, finish with:
1/4 Cup Cream
8 Ounces Smoked Mozzarella, shredded

Remove from heat and let stand for 5 minutes.  Stir before serving.



Steamed Broccoli
Clean and cut Broccoli crowns into bite-size pieces.
Place in a small saucepan with about 2 inches of water.
Sprinkle with Tuscan Sunset seasoning and salt.
Cover and steam for 10 minutes.














I made these for the Realtor Caravan at the house we're selling, but, of course, we had a few for dessert!








 Buon Appetito!

Gardens of Palazzo Reale, Genova, Italia


2 comments:

  1. Your risotto looks incredibly good Susan. Love the flavors you added especially the smoked mozzarella! I bet the brownies are scrumptious too - your house is beautiful - good luck selling it! Hope you have a great weekend! xoxo

    ReplyDelete
  2. Thanks, Reeni! I was just saying that risotto never looks as good as it tastes! The smoked mozzarella was heavenly. Enjoy your weekend!

    ReplyDelete

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