This document provides ingredients and instructions for making chicken risotto. It includes a list of ingredients like Italian risotto rice, chicken breast or leg meat, peas, parmesan cheese, sweet red pepper, chicken stock, white wine, butter, olive oil, saffron, and garlic. The instructions explain how to slice and prepare the ingredients, cook the chicken in olive oil, soften onions and peppers, add the rice and cook while gradually adding chicken stock until absorbed. Finally, peas, butter, parmesan cheese, and seasoning are stirred in before serving.
This document provides ingredients and instructions for making chicken risotto. It includes a list of ingredients like Italian risotto rice, chicken breast or leg meat, peas, parmesan cheese, sweet red pepper, chicken stock, white wine, butter, olive oil, saffron, and garlic. The instructions explain how to slice and prepare the ingredients, cook the chicken in olive oil, soften onions and peppers, add the rice and cook while gradually adding chicken stock until absorbed. Finally, peas, butter, parmesan cheese, and seasoning are stirred in before serving.
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Attribution Non-Commercial (BY-NC)
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This document provides ingredients and instructions for making chicken risotto. It includes a list of ingredients like Italian risotto rice, chicken breast or leg meat, peas, parmesan cheese, sweet red pepper, chicken stock, white wine, butter, olive oil, saffron, and garlic. The instructions explain how to slice and prepare the ingredients, cook the chicken in olive oil, soften onions and peppers, add the rice and cook while gradually adding chicken stock until absorbed. Finally, peas, butter, parmesan cheese, and seasoning are stirred in before serving.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online from Scribd
Italian risotto rice 12 oz 350 g Onion 2 medium Chicken breast and /or leg meat 1 lb 450g Peas (Irozen or Iresh) 3 oz 100g Fresh grated parmesan cheese 1 oz 40 g Sweet red pepper Chicken stock 1 pints 850 ml White wine 1 glass Butter 1oz 25g Olive oil 3 tablespoons SaIIron teaspoon Garlic cloves 2 medium Salt and pepper To taste S NTES See our article on saIIron by clicking here. ING EQUIPMENT 1 medium Irying pan A ladle iI possible but not necessary
PREPARATIN Slice the chicken thinly Finely chop the onion Finely chop or crush the garlic Finely grate the parmesan cheese Wash the risotto rice in cold water Cut red pepper in halI, remove seeds and pith then chop Method For hicken Risotto Add one tablespoon oI olive oil to the Irying pan, add the chicken pieces and cook on a medium heat until the chicken is cooked through. This should take about Iive minutes. Stir the chicken whilst cooking to ensure it's evenly cooked. When done, place the chicken to one side.
Add the remaining two tablespoons oI olive oil to the pan and turn the heat to low. Add the onions, garlic and sweet peppers. Fry at a low heat Ior 10 minutes stirring the ingredients Irequently. The idea is to soIten the onions and peppers without burning them.
When the ingredients are soItened, add the cooked chicken and Iry Ior a Iurther two minutes. Now add the risotto rice and Iry Ior another two minutes stirring constantly. Make sure the rice is coated with the olive oil. Add the saIIron.
Add the wine and stir. When the wine has been absorbed by the rice add a ladleIul oI the chicken stock. Each time the stock is absorbed, add another ladleIul. When all the stock has been added and absorbed, the rice should be moist but will "stack up" as shown in the picture. This process will take about 25 minutes.
Add the Irozen peas and continue cooking Ior 2 minutes. Now add the butter and parmesan cheee. Add salt and pepper to taste and stir well Ior 30 seconds. Remove the risotto Irom the heat and leave it to stand (covered with a lid or plate).