Wednesday, January 7, 2009

Chicken Risotto

Recipe from Williams-Sonoma Kitchen Library Risotto (affiliated link)

This recipe may seem daunting at first. However after you make it once you will see how easy it truly is! Make it the first time on a weekend when you have extra hands at home. I was nervous the first time I made it, but once you try it, it will be easy, not require so much attention and be a great use of leftovers!

Chicken (Turkey) Risotto

6 cups (48oz) Chicken broth
2 tablespoons olive oil or unsalted butter
1/2 cup minced yellow onion
1 1/2 cups Arborio Rice*
2 cups diced/shredded, cooked poultry (we used chicken)
1 tsp fresh sage or 2tsps chopped fresh thyme **
1 cup peas
1/4 cup prosciutto (optional)
1/3 cup finely diced/shredded fontina cheese or 1/4 cup grated Parmesan
salt and peeper to taste

  1. Bring the broth to simmer in a saucepan. Adjust the heat to keep the liquid hot.
  2. In a large, heavy saucepan over medium heat warm the olive oil or melt the butter. Add the onion and saute until soft 8-10 minutes.
  3. Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
  4. Add a ladleful of the broth, adjust the heat to maintain a simmer and cook, stirring constantly until the liquid is absorbed. About 2 minutes.
  5. continue adding the liquid a ladelful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
  6. When you add the final ladelful of liquid, stir in the chicken/turkey and sage or thyme, and the peas and prosciutto (if using). Add the cheese and season with salt and pepper. Stir until well mixed.
  7. when serving sprinkle with a little of the cheese and garnish with parsley.

* You should be able to get this at any grocery store. Since moving away from our favorite Italian
market we have been buying the Trader Joe's brand and have been really happy with the price and quality.
** If you don't have fresh herbs: In general, you can substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio, by the way). (From O Chef)

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