St. Stefanus Risotto with Mushroom Garlic Chicken

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As well as being an excellent option for food pairing experimentation, St. Stefanus also makes for a fine ingredient. From stews to pasta dishes, it’s able to add a layer of richness and complexity that you just can’t find anywhere else. And this delicious risotto is no exception. Try it for yourself and share your creation on Facebook, Twitter or Instagram.

Ingredients

For the chicken mixture:

  • 8 chicken thighs
  • Salt
  • Pepper
  • Olive oil
  • 1 large onion, diced
  • 200g baby button mushrooms, sliced
  • 6 cloves of garlic, crushed
  • 2 tbsp unsalted butter, cubed
  • 200-250ml St. Stefanus Blonde

For the risotto:

  • Olive oil
  • 1tbsp unsalted butter
  • 2 garlic cloves, crushed
  • 300g risotto rice
  • 200ml chicken stock
  • 200ml St. Stefanus Blonde
  • A handful of grated parmesan
  • Salt
  • Pepper

Method

For the chicken mixture:

Preheat oven to 190˚C. Heat a large, oven-safe pan or skillet over a medium-high heat and add a glug of olive oil.

Add chicken thighs skin side down and season with salt and pepper. Fry for 2 minutes, turn, and fry for another 2 minutes.

When the chicken is seared and golden brown, add the onion, mushrooms and garlic, and then pour in your St. Stefanus.

Add in the unsalted butter, stir together and reduce the head to a simmer for 2 minutes.

Place the pan in the oven for 30 minutes, stirring occasionally during cooking.

For risotto:

Whilst the chicken mixture is in the oven, heat a large saucepan over a medium heat. Add olive oil and butter, followed by your garlic. After around 30 seconds, add your rice and stir constantly for 3-4 minutes to allow the rice to soak up all the flavour.

Add a small glug of St. Stefanus and wait for the rice to soak up the liquid. As the mixture thickens, add a similar amount of chicken stock and repeat. Alternate between the two for around 15 minutes and then taste.

If the risotto is chewy, add more liquid. If it’s reached the right consistency, add the parmesan and season with salt and pepper.

Serve with risotto on the bottom and the chicken mixture on top. Spoon over some of the mushroom and garlic mixture, ensuring that you get some of that rich, St. Stefanus-infused sauce.

Enjoy with a cool glass of St. Stefanus. We recommend a 9-12 month bottle to perfectly complement this dish. 

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