Armenian Risotto with Oyster Mushrooms and Sun-Dried Tomatoes
Risotto • Armenian
Description
This recipe was shared by the head chef of a popular restaurant, Sarah Brown.
Ingredients
- Durum wheat 5 oz
- Rosemary 0 oz
- Garlic 0 oz
- Water 0 fl oz
- Onion 0 oz
- Cream 22% 0 fl oz
- Sun-Dried Tomatoes 0 oz
- Oyster Mushrooms 0 oz
- Safflower Oil 0 fl oz
- Skin-On Chicken Breasts 1 piece
- Spinach 0 oz
- Paneer Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the onion in sunflower oil. Add the mushrooms to the onion. Sauté for 2 minutes, then add the sun-dried tomatoes, garlic, and rosemary.
Step 2
In a separate container, boil the dzavar and add it to the other ingredients in the skillet. Then, add salt to taste, pour in water, and add cream. Bring the sauce to a thick consistency.
Step 3
Lightly pound the chicken breast, then season with salt and pepper to taste.
Step 4
Place spinach leaves and cheese on top. Roll it up, wrap it in plastic wrap, and cook for 10 minutes. Then, pan-fry until golden brown.
Step 5
Combine the chicken and grains and serve.
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