Risotto of Chicken of the Woods

Preparation info

  • Serves


    as a main course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Meaty chicken of the woods becomes both “poultry” main dish and seasoner supreme as it flavors the soupy rice. Be demanding in your selection, or you will have full-flavored broth and inedibly tough mushroom strips that no amount of cooking can modify. If your broth is salted, use just 5 cups and dilute with 1 cup water. For risotto rice, use the common arborio type—or you might try baldo, carnaroli, or vialone nano.