Mushroom Risotto with pan seared Chicken, Bruschetta and Pesto sauce

 

Italy, home to the famous pizza and pasta dishes and more. Today I took on the country’s other delicacy, mushroom risotto served with pan-seared chicken, bruschetta, and pesto sauce. I spent about 4 hours and 20 minutes in total: 2 hours and 10 minutes to prepare and cook the food, 5 minutes to clean up, 50 minutes to make the video, and 1 hour and 10 minutes to write down the recipe. Cooking the mushroom risotto wasn’t incredibly hard, but it was a battle of patience. Based on the recipe, it should’ve taken me 15-20 minutes to finish stirring the risotto with the chicken broth. 

However, it took me about an hour to finish. At that moment I wanted to increase the heat to medium-high or high, so I could finish faster. Yet, I resisted the temptation and cooked the risotto at medium heat. I kept adding a ladle of chicken stock into the risotto and stirred until there wasn't much liquid left before adding in another ladle. Therefore, I just repeated this action until there wasn't any chicken stock left. In the end, my patience paid off as the risotto tasted wonderful and had the right texture. 



  


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