RISOTTO STYLE CHICKEN SOUP FOR HE SOUP KITCHEN ENJOY DAN:

RISOTTO STYLE CHICKEN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

8-pound chicken breast

2 cups dried porcini mushrooms

3 (10 Oz) cans cream of mushroom soup

4 onions, diced

7 carrots, diced

7 celery ribs, sliced

5 cloves garlic, smashed

6 cups Superfineo Arborio Rice

18 cups chicken stock

3 tablespoons butter

3 tablespoon olive oil

5 tablespoon Worcestershire sauce

2 tablespoons EACH dried basil, oregano, and dried rosemary

Salt and pepper to taste

DIRECTIONS:

1.   Place chickens in stock-pot; cover with water and bring to a boil.

2.   Boil for 1 hour, remove chicken let cool.

3.   Once cool chop meat into bit-size pieces, set aside.

4.   Place dried mushrooms into a bowl, cover with hot water; soak 20 minutes.

5.   Remove with slotted spoon, gently squeeze dry in paper towels

6.   Reserve liquid, chop mushrooms and set aside.

7.   Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water, until mixture is smooth not runny,

8.   In a stock pot over medium-heat, bring stock to a simmer.

9.   In another stockpot, add butter, and oil when sizzling.

10.                Add onions and next 3 ingredients, and chopped mushrooms sauté for 4 minutes.

11.                Gradually stir in rice and cook 2 minutes, stirring constantly to coat the rice, season with salt and pepper.

12.                Stir in Worcestershire sauce and next 3 ingredients.

13.                Gradually add 1/3-stock, stirring until liquid is absorbed.

14.                Continue to stir in stock gradually, 1 cup at a time, allowing the liquid at be absorbed before adding another cup.

15.                Should take 20-30 minutes for all the stock to be absorbed and the rice to become al dente.

16.                (tender but firm to the bite).

17.                Add cooked chicken and heat through.

ENJOY DAN:                                                           THE FRUGAL CHEF!!