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Recipe posted by Mariannick Laurent
A great Italian classic- the rice is creamy yet firm. "
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Preparation time: 10 mn
Cooking time: 25 mn
Rest time: 0 mn
Total time: 35 mn
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For 6 servings:
2 cups risotto rice
3 chicken breasts
½ pound smoked bacon, diced
½ a 15 oz can of peas
2/3 cup dry white wine
6 cups chicken stock
1/3 cup olive oil
1 ½ tablespoons butter
2/3 cup heavy cream (optional)
4 shallots
2 garlic cloves
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1
Heat the chicken stock. Cook the peas for 10 minutes in lightly salted boiling water with a pinch of sugar. Blanch the diced bacon for 1 minute to remove the salt.
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2
While the peas are cooking, peel and chop the garlic and shallots and cut the chicken into thin strips.
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3
Heat the oil and the butter in a frying pan and fry the chicken and the smoked bacon for two minutes. Remove from the heat and keep warm. Add the shallots and the onion to the frying pan and fry for one minute, being careful not to burn them.
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4
Add the rice, stirring with a wooden spoon to ensure each grain is covered in oil. Deglaze with white wine. Bring to the boil and stir in a ladleful of hot chicken stock. When this has been absorbed by the rice, add another ladleful of stock and continue to do so until all the stock is used up. With the last ladle of stock, add the chicken, smoked bacon and drained peas.
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5
Stir in the cream just before serving.
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Finishing touches...
You don't need to add salt as there is already ample amounts in the bacon and chicken stock. |
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