Chef’s tip: wow Mom on Mother’s Day with chicken and funghi risotto | Press

Lisiane Miura, chef and nutritionist with the Umami Committee, offers an option for a delicious lunch that will be a hit with the whole family.

São Paulo, May 2018 – This month brings one of the most traditional dates of the year: Mother’s Day. Celebrated on the second Sunday of May, it’s an excellent opportunity to gather the family and surprise everyone with a special dish. To help you choose a simple and very tasty recipe, Lisiane Miura, chef and nutritionist with the Umami Committee, shares a perfect tip: chicken and funghi risotto.

For the chef, the secret is to bet on foods that provide the umami taste, such as funghi and Parmesan cheese. “Funghi, like other types of mushrooms, is an ingredient that brings more flavor and refinement to the dish, making the food even more umami,” explains Lisiane, referring to the fifth taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. In addition to making the recipe even more flavorful, umami offers a number of health benefits, such as aiding protein digestion and helping maintain oral hygiene.

Check out the recipe:

Chicken and Funghi Risotto

Ingredients

• 1 cup dried funghi secchi (20 g)
• 4 Tbsp unsalted butter
• 1/2 medium onion, chopped
• 400 g chicken breast, cubed
• 2 sachets chicken bouillon powder
• 1/2 cup dry white wine (100 ml)
• 2 cups arborio rice, uncooked
• 1 liter boiling water
• 1 1/2 cups finely grated Parmesan cheese (140 g)
• 1 cup cherry tomatoes, halved

Tips

• Arborio rice—also called Italian rice—is ideal for risottos, since its plumper grains absorb more liquid during cooking without falling apart.
• Finishing the risotto with cold butter makes it creamier.
• When draining the soaked mushrooms, lift them out with a slotted spoon so any grit that falls from the funghi stays at the bottom of the bowl.
• Want to save time? Start the risotto ahead. Begin as directed, but take it off the heat after 10 minutes of cooking. Spread it in a dish or baking pan and let cool. To finish, return the risotto to the pot and add a ladle of hot water. Stir and continue cooking, adding more hot water as it evaporates, until the risotto is al dente.

Method

In a medium bowl, place the funghi, cover with warm water, and soak for 1 hour, or until tender. Drain, cut into smaller pieces, and set aside. In a medium saucepan, add half the butter (keep the rest in the fridge) and melt over high heat. Add the onion, chicken, and 1 sachet of chicken bouillon, and sauté for 5 minutes, or until starting to brown. Add the wine, the rice, and the remaining bouillon, and cook for 2 minutes. Gradually add the water, stirring constantly over medium heat for about 20 minutes, or until the rice is al dente. Remove from the heat, add the reserved cold butter, the grated cheese, the tomato, and the funghi. Mix well and serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow facebook.com/ogostoumami and instagram.com/ogostoumami.