Recipe: Autumn chicken risotto

Name: Autumn chicken risotto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 10.5 oz (300 g) arborio or carnaroli rice; 1.1 qt (1 liter) poultry broth; 3 free-range chicken fillets cut into short strips (for bite-sized pieces); 0.8 cup (20 cl) dry white wine (malmsey variety preferably); 1 onion + 1 carrot + 1 celery stalk cut into mirepoix; 3 peeled and seeded tomatoes (canned roma in this season) cut into brunoise; a few whole basil leaves and leaves from a few sprigs of flat parsley chopped by knife; 2 gratings of nutmeg; 1 small cinnamon stick (not powder); salt, freshly ground pepper; 2.1 oz (60 g) cold butter cut into cubes; 2 tablespoons olive oil

By Dubarry 5/5 (2 reviews)

Recipe Autumn chicken risotto - Chef recipe — Photo: Aftouch-cuisine

Prep 25 min

Cook 25 min

Total 50 min

Servings 4 serv.

300 grams of arborio rice, one liter of broth, three chicken fillets. Autumn risotto is made without a lid all the way through, you don't stir it, you let the rice absorb gently. Cinnamon and nutmeg are added from the first third of the broth.

Ingredients for 4 servings

Adjust for

servings

10.5 oz (300 g) arborio or carnaroli rice
1.1 qt (1 liter) poultry broth
3 free-range chicken fillets cut into short strips (for bite-sized pieces)
0.8 cup (20 cl) dry white wine (malmsey variety preferably)
1 onion + 1 carrot + 1 celery stalk cut into mirepoix
3 peeled and seeded tomatoes (canned roma in this season) cut into brunoise
a few whole basil leaves and leaves from a few sprigs of flat parsley chopped by knife
2 gratings of nutmeg
1 small cinnamon stick (not powder)
salt, freshly ground pepper
2.1 oz (60 g) cold butter cut into cubes
2 tablespoons olive oil

Step-by-step directions

1 Heat the poultry broth.

2 Sweat the onion, carrot and celery in olive oil (but leave slightly crunchy) then add the rice and nacre it (stir with a wooden spoon over very low heat to well coat the grains until they are translucent).

3 Moisten with 0.6 cup (15 cl) white wine, flame at boiling point and let reduce almost dry.

4 Add about one third of the poultry broth, the cinnamon and nutmeg and cover (do not stir).

5 During this start of cooking, sauté the chicken fillets normally and season them ; deglaze with 1.7 fl oz (5 cl) white wine and set aside.

6 When the rice has absorbed about half the broth, pour in a second third of the initial volume and cover again, still without stirring. Check from time to time and when the rice has absorbed a little more than half of the total broth, taste to estimate its cooking point and the final amount of broth to add. The trick is that the total amount of broth to use must allow for proper cooking of the rice, the rice will not be drained. It should remain creamy after almost absorbing the broth (some must remain for the creaminess of the rice, most risotto rices absorb about 3 times their volume of liquid but approximately only, which is why you must pour the broth in several times) and because the short resting time at the end will continue absorption a bit. Correct the seasoning (salt if you use homemade broth, which is unsalted).

7 About 5 minutes before the rice is perfectly cooked, place the diced tomatoes and chicken fillet strips on top without stirring.

8 At the end of cooking, turn off the heat, place the herbs and butter on the risotto and cover, still without stirring.

9 2 to 3 minutes later, uncover, remove the cinnamon stick, stir vigorously with a wooden spoon (Italians call this operation « mantecare » and use a flat slotted spoon) and serve. This dish is very aromatic yet subtle. You can push the exoticism a bit by adding, at the end, crushed pecan nuts.

Chef Patrick's Comment

Nothing to say about this recipe, bordering on elitism. You can also replace the poultry fillets with small cubes of crispy lamb sweetbread, omit the cinnamon and add a few slices of truffle from Alba.