Chicken Risotto
by Plating and Pairings
Serves: 4 people
Total Time: 40 minutes
Ingredients
6 Cups bone broth or chicken Stock
1 Lemon (peeled and juiced)
Kosher Salt and Pepper to taste
1 1/4 Cup all-purpose Flour
1 Teaspoon garlic powder
3 Tablespoons extra virgin olive oil
1 Tablespoon butter
2 Shallots (minced)
1 Clove garlic (minced)
1 1/2 Cups of arborio rice
1/2 Cup of white wine
4 Tablespoons Mascarpone Cheese
3/4 Cup parmesan Cheese (grated)
2 Green Onions (thinly sliced)
Step 1:
Heat chicken broth and lemon peel to a simmer in a saucepan. Leave to keep warm on the burner while you prepare chicken and risotto.
Step 2:
Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
Step 3:
In a large stockpot or Dutch oven, heat 1 Tablespoon olive oil over medium-high heat. Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 Tablespoon butter and cook for 2 minutes longer. Remove the chicken and set aside.
Step 4:
To the now empty pot, add the remaining 2 Tablespoons olive oil and heat over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper
Step 5:
Add the wine and cook, scraping up any browned bits from the bottom of the pot, until absorbed. Add 2 cups of warm stock and cook, stirring occasionally until the liquid has evaporated again. Add 1 cup of stock and cook until evaporated.
Step 6:
Taste rice to make adjustments. Remove from heat and stir in lemon juice, mascarpone, and Parmesan. Season to taste and thinly slice chicken to arrange on risotto.
