Yes, pastasotto is a real thing. It's pasta cooked risotto style. This recipe involves less stirring than a risotto, but delivers all the flavour that slow-absorption brings.
Serves 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
250g penne pasta
500g chicken breast
100g button mushrooms
100g chestnut mushroom
200g shiitake mushrooms*
1 onion
1 tbsp dried parsley
2 garlic cloves
600ml chicken stock
50ml double cream
5ml white truffle oil
30g grated parmesan
1 tbsp olive oil
salt
freshly ground black pepper
*Note: any combination of mushrooms can be used
Method
Parboil the pasta for half the recommended cooking time. Once done, drain it in a colander and run it under cold water until it is tepid to the touch.
Cut the chicken into small pieces, dice the onion and garlic, slice the muschrooms and roughly chop the parsley.
Heat a large frying pan or wok and add the olive oil. Add the chicken to the pan, season with salt and pepper, and cook over medium heat. As the chicken starts to brown, add the onion and mushrooms and cook for 3 minutes.
Add the penne and enough stock to just cover the pasta. Add the garlic and parsley and turn the heat higher until the liquid is slow boiling. Stir the pasta frequently until most of the liquid has been absorbed.
Once the pasta is cooked, turn off the heat. Add the cream and half the parmesan. Mix well and finish with a drizzle of white truffle olive. Once plated, sprinkle the remaining parmesan on the top.
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