Monday, August 29, 2011

Chick'n Scallopini with Wild Mushroom Risotto

Tasty and a perfect romantic dinner.

Chick'n Scallopini with Wild Mushroom Risotto
* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for risotto):
  • 1 cup white rice
  • 2 cups water
  • 2 5 oz. bags dried wild mushrooms, dehydrated, sliced
  • 1 cube vegetable bouillon, follow directions
  • 1/4 cup chopped parsley
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, chopped
  • 4 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup basil, chiffonade 
  • salt and pepper, to taste
  • vegan Parmesan, to taste* 
* Ingredients (for chick'n):
  • 1 tbsp olive oil
  • 2 Gardein chick'n scallopini patties*
  • 1/2 small yellow onion, sliced
  • 2 garlic cloves, minced
  • 1/4 cup pinot grigio white wine*
  • 3 sprigs fresh thyme, stems removed
  • 2 tbsp Daiya mozzarella, split between scallopini*
  • 1/2 medium lemon, juiced
  • basil, chopped, to top 

* Recipe (for risotto):
  1. Dehydrate the wild mushrooms in boiling water until soft, about 10 minutes.
  2. Remove mushrooms and slice, reserving water to make broth.
  3. With mushroom water, add the cube of bouillon and the amount of remaining water needed for two cups. Bring to boil.
  4. In a skillet, add 2 tbsp of olive oil and sautee onions with salt until translucent and soft.
  5. Add remaining oil and cook the garlic and mushrooms, about 5 minutes.
  6. Next, add the rice, parsley, rosemary, basil, vegan Parmesan, remaining salt, and pepper. Sautee until rice starts to brown, stirring constantly. Add a ladle full of broth at a time, stirring until all the liquid has been absorbed.
  7. Repeat the process until all the broth has been used.
* Recipe (for chick'n):
  1. Add oil to skillet and caramelize onions.
  2. Next, add garlic, thyme, and scallopini. Cook through until scallopini is golden brown. Add wine to deglaze.
  3. As wine is cooking down, add lemon juice. Allow the sauce to cook.
  4. Remove scallopini and slice in thin strips.
  5. Top with sauteed onions, wine reduction, Daiya, and bake to melt cheese at 200 degrees.
  6. Remove and place atop risotto.
  7. Sprinkle basil over dish.
* Note: For vegan Parmesan, I use Galaxy brand. Gardein is a great mock meat company that you can find in most groceries. Make sure your wine is vegan! Daiya is a tapioca based cheeze product that has become readily available at most health food stores. You can also find it online. 

1 comment:

whuteva said...

You're SO AWESOME! Made this as a welcoming home dish for omni hubby who was away on business.

He LOVED IT! And it goes without saying that I did too!

Bless.

 
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