Chicken - Back Seat Chicken and Rocket Risotto
My wife decides to take over the cooking for some nights. I sat in the garden, listening to the mid evening bird song, glass of Cabernet Sauvignon in hand and closed my eyes. When I came in, there was supper! I do all the cooking normally, but now and then, Jane does me her speciality – a risotto.
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Ingredients
- 1 onion
- 75 gm unsalted butter
- 400 gm arborio risotto rice
- 2 chicken thighs cooked skinned and meat stripped off
- 1.2 litres of chicken stock brought to a simmer and kept there
- 2 handfuls of rocket, roughly chopped
- 2 tsps crème fraîche
- glass of a good white wine
- 50 gm parmesan, grated
- black pepper
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Fry onions in half the butter til soft. Add rice and toast it well til it is sizzling and opaque. Then add the wine and boil for a minute to evaporate the alcohol.
Step 2
Start to add the stock. A ladleful at a time, stirring constantly and making sure the rice absorbs all the liquid before adding any more. The mixture will gradually become smoother and creamier.
Step 3
After 15 minutes or so, when the risotto is ready, add the chicken. Stir round for another 5 minutes. The rice should be still a little firm to the bite. Now stir in the rest of the butter, the rocket, crème fraîche and the parmesan. Add a little black pepper to taste.
Step 4
Take off the heat and leave to rest for two minutes.
Serve!
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