Risotto: YOUR way

We made a mushroom risotto as a side dish to go with the stuffed chicken breasts that I posted last weekend, but this is a very basic risotto recipe that can be used both as a side dish or as a main course. Risotto is just great that way, and you don´t need to make any gravy if you have risotto! If you don´t care too much about mushrooms, you can add whatever you want, or happen to have in your fridge! For example asparges, sugar snap peas, bacon, mussels, clams, green peas (petit pois), chorizo, rocket salad, chicken, shrimp, green beans, parma/serrano ham or other types of cured meats……. Let your creativity (or fridge) decide!

Continue reading “Risotto: YOUR way”


Chicken breasts stuffed with basil and sundried tomato cream, served with mushroom risotto

I just gotta start off by saying that if you are trying to impress a date (a date that likes food, that is) on a Saturday night, then cook this! I guarantee she or he will love it! And it takes just enough time to show you care… 🙂

I have two sisters. I am the oldest, and I have always loved to cook. Maria is seven years younger than me and she claims that she also would love to cook, had it not been for me. You see, I cooked and I made her do all the boring stuff like doing the dishes. Ingrid is fourteen years younger than me, and I had moved out by the time she was old enough to cook (and do dishes), so she still enjoys to cook. This dinner was cooked together with Ingrid and she got to decide what to cook (oh, and yup! I made her do dishes!). I think Maria is slowly, but surely recovering from Karen´s kitchen, though…

Let´s get to our task at hand, shall we?

Continue reading “Chicken breasts stuffed with basil and sundried tomato cream, served with mushroom risotto”