I didn’t call it risotto because I used regular rice instead of arborio or carnaroli, but it was so creamy that I didn’t even taste the difference. This dish was made completely improvised, with several leftovers and it was delicious!
I had 3 seasoned chicken fillets that were chopped and sautéed with olive oil onion and garlic. In the fridge there was also 1/2 can of peeled tomatoes that I sent together in the pan. I added 1 cup of rice, 1 envelope of powdered chicken broth (or 1 tablet) and boiling water until covered and 1 finger thick.
I let it cook in a semi-covered pan and added more water as I thought it was necessary.
At the end I added 1 small jar of mushrooms and a little leftover (about 2 tablespoons) of a gorgonzola pâté that I had served at the weekend. It was nothing more than gorgonzola mashed with a fork mixed with ricotta cream. I mixed everything together and it was beautiful guys! Absurdly good!
Makes 3 reasonable portions or 2 generous portions.
When finishing, I could have used a drizzle of olive oil and parmesan, but I’m in an oregano phase that won’t go away!
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