I craved risotto, spicy drumettes, and wanted to finish my Prosecco along with the remaining arborio rice. I have searched different method of cooking risotto and spicy drumettes. I am putting it to use: taste and see if I like them. This multi-staking cooking.

“Risotto is a creamy Italian rice dish made by cooking short-grain rice in fat and gradually adding broth while stirring. Its nutritional benefits include vitamins, minerals, and protein, but it can become unhealthy with additions like butter, cheese, or cream. Risotto can support brain and bone health, provide energy, and contribute to fiber intake, though care should be taken as it may also be high in sodium and saturated fat depending on the ingredients used.“

“Dried porcini mushrooms are wild-harvested and preserved for long-term storage, known for their rich, concentrated earthy and nutty flavour. They provide plant-based protein, dietary fiber, and essential vitamins and minerals, supporting digestive health, muscle function, and the immune system. Typically rehydrated in hot water, they create a flavourful liquid and develop a dense texture, making them a popular meat substitute in various dishes like pasta, risotto, soups, and sauces.”

“Drumettes, the meatiest part of a chicken wing, are nutritious, providing protein, B vitamins, and minerals like phosphorus and zinc, which aid in muscle repair and energy. They are higher in fat and calories than chicken breasts, particularly with the skin on, so removing the skin or using healthier cooking methods like baking or grilling is advisable. As a dark meat cut, they offer more flavour and support essential bodily functions, but moderation in their consumption and careful consideration of preparation methods and sauces is crucial for optimal health benefits.”

My autumn meals are simple, healthy, comforting, and delicious. Let’s cook!!!

Ingredients

Spicy chicken drumettes

20 large chicken drumettes
5 Tsp baking powder
4 Tbs plain flour
3 Tbs Frank’s Original Red Hot Sauce (OPT)
3 Tbs mild smokey chili powder
2 Tbs paprika
1 Tbs cayenne
1/8 Tsp black pepper
1/4 Tsp white pepper
1/4 Tsp garlic powder
1 1/2 Tsp salt

Mushroom risotto

150 g arborio rice
40 g dried porcini mushrooms
180 g dried mixed mushrooms, plus 20 g extra
60 g Grana Padano cheese
1 small onion, finely chopped
1 L boiling water
1 cube vegetable stock
2 Tbs olive oil
25 g butter
2 Tbs garlic minced
175 ml Prosecco

Method

One day in Advance – Spicy chicken drumettes

Clean drumettes and pat dry with paper towels. Place drumettes on a rack on a rimmed baking tray and let them dry uncovered in the fridge overnight.

The next day

Preheat oven to 120 degrees C. Bring out drumettes from fridge to room temperatures. Line baking tray. Put a rack on the tray then spray the rack with oil. In a deep big metal bowl, combine baking powder, flour, paprika, cayenne, mild smokey chili powder, garlic powder, Frank’s Original Red Hot Sauce, salt and pepper. Then add drumettes into the prepared marinade. Wear gloves to toss well.

Place drumettes skin side up on the rack. Squeezed them in; it’s alright, they will shrink. Bake on the lower shelf in the oven for 30 minutes. Move the tray up to the higher shelf and turn the oven up to 220 degrees C. Bake for a further 40 to 50 minutes, turning the tray halfway through. They are ready when dark golden brown and the skin is very crispy.

Removed from oven carefully as it’s hot. Transfer to plate. Can served the drumettes with buffalo sauce, chili sauce or garlic hummus or any sauce/hummus of your choice. The remaining can be stored in an air tight container in fridge about 4-5 days or freezer using double ziplock, labelled name and date made. Can last for 1-2 week in freezer, make sure not in contact with liquid.

Mushroom risotto

While drumettes baking in oven for 30 minutes. Put dried porcini and mixed mushrooms into a large metal bowl and pour over 1L boiling water. Soak for 20-30 minutes until softened, then strained into a bowl, discarding the last few Tbs of liquid left in the bowl.

Crumble cube vegetable stock into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chopped both mushrooms finely. Heat 2 Tbs oil in a deep saucepan over a medium heat. Add finely chopped onion and minced garlic, cook for about 5 minutes until soft. Stir in both mushrooms, season with salt and pepper and continue to cook for 8 minutes until lightly crisp.

While drumettes baking for 40-50 minutes. Add risotto rice into the pan and cook for 1 minute. Now, pour in Prosecco, and add 20g extra mushrooms. Cook until the wine has evaporated. Keep saucepan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Keep checking arborio rice and stir it.

Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. If the rice is still undercooked, add about 1/8 c of water. Take saucepan off the heat, add butter and stir in Grana Padano cheese to coat the risotto. I didn’t add extra water; my risotto is cooked and creamy enough.

To assemble

Spoon enough mushroom risotto on to bowl. Then place 2 drumettes on top of risotto. Enjoy with a glass white wine!!!

Note: You can use wings instead of drumettes. You can omit cayenne and mild smokey chili powder. You can omit Frank’s Original Red Hot Sauce too. You can make it sticky by add more Frank’s Original Red Hot Sauce and some sugar. From one of the recipes that I had browsed saying: “Be sure to toss the wings very well to coat evenly, you do not want thick patches of the baking powder anywhere.”

For risotto: You can add any mushrooms of your choice. Also, instead of Prosecco you can use white wine or water. You can add leek, chicken, arugula or peas. You can use water only instead of stock. Adding mushrooms liquid: the soaking liquid is packed with flavour and can be used as a base for stocks.

https://helenscchin.com/2020/10/27/mushroom-risotto-with-chicken-drumettes/

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