Friends and food go together

Linda, Bob, Jessica, Larry, Kate, Marshall
and Teri visiting the Roy Rogers Museum

While visiting the Roy Rogers Museum with friends before it moved to Branson, MO from Southern California, Kate Racine (pictured above) gave Linda this chicken recipe.

Linda added the Risotto as a compliment to the dish. We loved it so much that we wanted to share it.

It's simple to make and will have your taste buds humming an Andrea Bocelli song.


"Risotto is the rice dish of northern Italy. In the north of Italy, up around the Piedmont, Milan, Lombardy, and the area of Venice, rice rules the day.

 Rice came to Italy sometime in the 10th century, probably brought to Sicily by Arab conquerors. The north of Italy took to rice farming four to five hundred years later, in an era when plague and famine were making simple survival difficult. The area has remained the premier rice growing and rice eating areas of Italy to this day. In the same way that people in the rest of Italy put plates of piping hot pasta on the table at every main meal, so too do northerners resort to rice.

And more often than not, rice in northern Italy means risotto.

Which rice to choose?

The most readily available in this country. There's actually a village named Arborio, from whence the rice originated. Arborio is the first name in risotto making, the variety that was introduced to Americans first, and hence the most popular Italian rice in this country. It's the largest grain, and it has the biggest name, which I suppose qualifies it to be "the Beluga caviar of rice."

This is the rice that draws raves from Italian chefs and also draws the highest price. It's difficult to grow, and has small yields, both of which contribute to is high cost. If Arborio is the Beluga, Carnaroli is the Osetra caviar of rice; slightly smaller in size, it gets little of the press that its bigger, better known, brother has garnered over the years. But those in the know seem to prefer it. Having cooked with Carnaroli, it does make for an exceptional risotto."
Source: Arbor Food Gourmet Details

Parmesan Chicken
and Mushroom Risotto

From Linda Rossi

Served with green beans
and fresh tomatoes


Parmasean Chicken

6 each - Chicken Breasts (boneless)

2 each - Whole Eggs

1 cup - Parmigiano Reggiano cheese

4 ounces - Extra Virgin Olive Oil

to taste - Salt and Pepper


5 cups - Chicken Stock

3 tablespoon - Butter

1 tablespoon - Extra-Virgin Olive Oil

1 each - Yellow Onion, small, peeled and finely chopped

1 cup - Carnaroli or Arborio Rice

cup - Dry White Wine

cup - Parmigiano Reggiano Cheese, finely grated

3 oz - Dry Mushrooms

to taste - Salt, Pepper and Herbs




Roll the chicken breasts completely in the egg wash.

Roll the egg washed chicken breasts in freshly grated Parmigiano Reggiano cheese

Fry in extra virgin olive oil until golden brown


In a medium saucepan, bring the chicken stock to a boil over high heat, then reduce the heat to a simmer and keep the stock warm over low-medium heat.

In another saucepan, add 1 tbsp. butter, the extra-virgin olive oil, and the onions and cook over medium heat, stirring often, until the onions are translucent, about 5 minutes.

Add the rice and the dried mushrooms to the saucepan, stirring constantly to coat and slightly toast the rice with the butter and olive oil.

Next add the white wine to deglaze and stir until the wine is absorbed, stirring the rice constantly, about 1-2 minutes.

Start by adding 1 cup of the simmering chicken stock at a time, stirring constantly; waiting until all of the stock has been absorbed before adding more.

Continue this procedure, adding 1 cup at a time, until the rice is al dente, firm to the bite and the risotto is creamy but not soupy, about 15 minutes.

Remove from the heat and stir in the remaining 2 tbsp. of butter, the parmigiano-reggiano, and season to taste with salt, pepper and herbs.

Serve immediately.

Servers 6

Printer Friendly Page

Interesting Facts!


Parmesan cheese probably originated in Parma or Tuscany in Italy in the 11th century.

Parmigiano-Reggiano is made only from April 1 to November 11, with milk from cows that have been eating fresh grasses.

"Cheese has a prominent place among the products of animal origin. Among our types of cheese of the oldest tradition Parmigiano Reggiano can now be considered as a
symbol of culture and civilization. This product is one of the most imitated in the world.

In the Parmigiano Reggiano there is a real concentration of nutritional substances, as a kilo of cheese comes out from a good 16 litres of the most
valuable milk of the typical zone, exceptional for its protein and vitamin
content and for its wealth of calcium and phosphorus.

But fortunately it is not necessary to be an expert to recognize the real Parmigiano Reggiano. "La tradizionale marchiatura con la scritta per esteso", the traditional marking with the inscription in full Parmigiano Reggiano, is impressed along the side of the whole cheese and enables the identification even on small pieces. The structure of the cheese paste is unmistakable too: granular, with the typical breaking in slivers and the particular fragrant and delicate aroma."
Source:  ParmaItaly