Difference between revisions of "Chicken and leek risotto"
| Line 4: | Line 4: | ||
* Whole cumin (optional) | * Whole cumin (optional) | ||
* Leek or 2 (Chopped onion also works here) | * Leek or 2 (Chopped onion also works here) | ||
| − | * Litre or so of chicken stock. (I use [ | + | * Litre or so of chicken stock. (I use [http://www.sainsburys.co.uk/webapp/wcs/stores/servlet/SearchDisplayView?msg=&catalogId=10122&langId=44&storeId=10151&krypto=T9cc91R3JLyfbhLHCREbItoSvpjpr2Zl9eNt%2FEIDrWUlomJWofoEH8cgCssGdgXwKqVqnPqAnAWF%0AYwdjOKVC%2FMGElWXYFXkZPMWQMTM6%2F8i9EOvISViI3ipBQFMdcCepLEr6GHHfYH026MI4f8U8i26M%0A4ij7LUtaoOHLojs%2Fx438WdUAiPrArr%2BgWqFdHaVnK0chJ2KsByuCQj4IKsbKvmqzR4NDa8bH9Az6%0A4zymtz0%3D Knorr stock pots], 2 chicken and 1 veg to make a litre). |
* Risotto rice, good handful per person. | * Risotto rice, good handful per person. | ||
* Some garlic, finely chopped | * Some garlic, finely chopped | ||
* Inch or so of ginger, chopped | * Inch or so of ginger, chopped | ||
* green chilli (optional) | * green chilli (optional) | ||
| − | * A glass of white wine (I use [ | + | * A glass of white wine (I use [http://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-white-wine--basics-75cl this particularly fine vintage] |
* Olive oil | * Olive oil | ||
* Parmesan cheese, grated. | * Parmesan cheese, grated. | ||
Revision as of 10:53, 25 September 2015
Ingredients
- Chicken (I use a pack of diced breast)
- Whole cumin (optional)
- Leek or 2 (Chopped onion also works here)
- Litre or so of chicken stock. (I use Knorr stock pots, 2 chicken and 1 veg to make a litre).
- Risotto rice, good handful per person.
- Some garlic, finely chopped
- Inch or so of ginger, chopped
- green chilli (optional)
- A glass of white wine (I use this particularly fine vintage
- Olive oil
- Parmesan cheese, grated.
Method
Finely chop the garlic and ginger, and slice the leeks.
In a large frying pan heat up the oil over a medium low heat and sweat off the leeks, cumin, garlic and ginger until soft. Once the leeks have softened add the chicken breast and up the heat a bit. Once the chicken is white on the outside raise the heat again and add the risotto rice. Stir constantly. (You can brown the chicken seperatly and add it back at this point, but I just like to get the chicken white all over as the final result seems a lot more tender). Add the chopped chilli if using.
Whilst doing the above make the chicken stock, or make the stock beforehand and keep hot in a pan. Ideally it should be as hot as possible when used.
Once the rice has gone translucent add the glass of white wine and stir constantly.
Once the liquid has mostly been absorbed add a ladle full of stock and keep stirring. Repeat this process several times until the rice is cooked. (You want it with a very slight bite when you chew it, not too soft or it'll end up like mush, but not rock hard either). You should use most of the stock (depends on how much rice you're cooking).
Once the rice is cooked turn off the heat and stir through the cheese. (Leave a small amount for topping).
Transfer to bowles, top with parmesan and a drizzle of good extra virgin olive oil.
Notes
You can replace the chicken with choritzo sausage. Just sweat it down first in the pan to release some of the oil, then use that oil as the basis of the recipe above.
Adding some chopped asparagus about 5 minutes before the end works quite nicely too.
