After the delicious spaghetti with tomato sauce of part one, I'm going to continue on the Italian theme to use up the two breasts from our still untouched bird. Most of the time risotto dishes tend to be of the vegetarian variety, wild mushroom, garden pea etc. but my two favourite are risotto with chicken liver sauce and this one which uses up any bits of leftover chicken along with whatever vegetables you have lying around.
Most people like to use Arborio or Carnaroli rice and although I do like these, my favourite to use is Baldo. This is because it's much smaller than the others and so cooks much quicker. It does however, jump from under done to over done in a relatively short time so if you're not used to making risotto, one of the others may be a better option. Feel free to add any vegetables you wish to this dish. I would normally use courgette and aubergine along with the others but I just didn't have any to hand.
This recipe serves 4 but if you are only making it for 2, like me, make the same amount and use the leftover for Arancini the next day (see below).
Serves 4
2 tbsp Extra Virgin Olive Oil
1 Onion (finely chopped)
1 Carrot (finely chopped)
1 small stick of Celery (finely chopped)
1 Green Pepper (finely chopped)
2 Cooked Chicken Breasts (pulled apart into small pieces)
400g Risotto Rice (Baldo, Arborio or Carnaroli)
1/2 glass of White Wine
1.2 litres of Chicken Stock
50g Butter (cubed)
2 tbsp freshly grated Pecorino or Parmesan Cheese
Sea Salt and Freshly Ground Pepper
1. Heat the stock in a saucepan and bring to a simmer. Keep at a simmer for the entire cooking process.
2. Heat the oil in a large frying pan over a medium heat and add the onion, carrot, celery and green pepper. Season well and cook for 5-10 minutes until soft but not coloured. Add the chicken and continue to cook for 2-3 minutes.
3. Add the rice and stir well to coat with all the flavours. Add the wine, stir and allow to cook until it has been soaked up by the rice. Add a ladle of stock, stir in and allow to cook until it has been absorbed. Repeat this until the rice is al dente (it should be creamy but still retain a little bite in the middle). For Baldo it will take between 15 and 20 minutes while Arborio or Carnaroli may take 20 to 30 minutes.
4. When the rice is cooked, stir in the butter and cheese to increase the creaminess. Check for seasoning and serve. If you prefer a loose risotto: after plating it, pour a couple of tablespoons of stock over the top.
To use up leftover risotto in Arancini:
Leave the risotto in the fridge overnight. The next day make the risotto into golf ball size balls in your hands. Dip into beaten egg and then into seasoned fine breadcrumbs (or polenta as I prefer). Shallow fry over a medium heat until golden.
Labels: Arancini, Chicken, Leftovers, Risotto, Vegetables
