Risotto and Smoked Chicken

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Risotto should be fucking illegal it's so good. Also, smoked chicken. by Hey, Zeus! Always start with a nice clean and open work space. No clutter allowed.


Pro tip: Put a damp towel under your board to keep it from moving.


Slice mushrooms. I used shittake, probably about 4 cups.


I'm just showing off my stove here.


Sweat the shrooms over medium heat in a fair amount of butter and a few pinches of salt.


I added some green onion to my risotto as well. Sautee over medium-high heat and set aside.


An example of how to cut. Let the knife rest against your knuckles and feed the food into the knife with your hand, don't bring the knife to the food.


Onion. Small dice. Make 2 or 3 cuts paralell to the board along this face. Then, slice down through the top but not all the way through the root. Finally, cut parallel to this face. Instant dice.


Sweat onions and butter in a large heavy pot with a few pinches of salt.


Stir in the aborio rice (2 cups) and cook until it becomes translucent around the edges.


I got bored and had some button mushrooms laying around. Combine goat cheese and the remove and chopped stems of some shrooms.


Smoker setup. Yes, I'm wearing an apron and clogs without socks.


Finish the shrooms by arranging in a baking dish, sprinkle with olive oil and balsamic, salt and pepper, and finally grated parm. Put in 400 degree oven.


Fucking risotto. It's pretty easy to cook. Have about 7 cups of chicken broth/stock and a cup of white wine heated on the stove. Once the risotto turns translucent from the above step, cover with the liquid. Once enough of the liquid evaporates that the bottom of the pot can be seen when you pull the risotto back, add another dose to cover. Repeat until your risotto is cooked (creamy and no bite left in the rice.) Add a few cups of grated parm, some lemon zest, black pepper, and the pre-cooked veggies.


This thing is really fucking hot.


Chicken on the smoker. Marinated in orange juice, honey, red pepper flakes, whatever else.




Freakin' chicken.


I also made a salad of field greens, balsamic vinaigrette (dijon mustard, garlic paste, balsamic vinegar, olive oil), bleu cheese crumbles, and toasted pecans.