Beer Risotto with Mushroom Garlic Chicken
4 split chicken breasts (thighs would work well too)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 large shallot, thinly sliced
2 cups sliced mushrooms
6 cloves of garlic
2 tablespoons unsalted butter, cut into cubes
8 ounces of beer
Preheat oven to 375 degrees F. Pat chicken completely dry with a paper towel, then season with salt and pepper.
Heat a large, oven-safe skillet over medium-high heat and add canola oil. Add chicken skin-side down and sear until golden brown – about 2 minutes. Flip and cook for another 2 minutes. Add in mushrooms, shallot and garlic, then pour in beer. Top with cubed butter. Reduce heat to low and cook for 2 minutes, the place in the oven for 30 minutes. Toss the mushrooms and shallots mix twice during cooking time.
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced or pressed
1 1/2 cups arborio rice
16 ounces of beer
1 1/4 cups low-sodium chicken stock
1/4 cup freshly grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
While chicken is cooking, heat a large saucepan over medium heat. Add in olive oil and butter, then add in garlic and cook for 30 seconds. Add in rice and stir to coat completely, then cook until opaque, about 3-4 minutes, stirring constantly. Add in beer and stir every minute or so until the rice soaks up the liquid. Add in chicken stock and continue stirring until absorbed. At this point my rice had enough liquid, so do a taste test and if it is still super chewy, add a little more liquid and stir until absorbed. Repeat until desired consistency is reached. Stir in cheese, salt and pepper.
Serve with risotto on the bottom, chicken on top, and a ladleful of mushrooms and onions.