Recipe: Autumn Risotto with Chicken

Name: Autumn Risotto with Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300 g (10.5 oz) arborio or carnaroli rice; 1 liter (1.1 qt) poultry broth; 3 free-range chicken fillets cut into short strips (for bites); 20 cl (0.8 cup) dry white wine (malvoisie 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 flat parsley sprigs chopped with a knife; 2 gratings of nutmeg; 1 small cinnamon stick (not powder); salt, freshly ground pepper; 60 grams cold butter cut into cubes, 2 tbsp olive oil

By Dubarry 5/5 (2 reviews)

Prep 25 min

Cook 25 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

300 g (10.5 oz) arborio or carnaroli rice
1 liter (1.1 qt) poultry broth
3 free-range chicken fillets cut into short strips (for bites)
20 cl (0.8 cup) dry white wine (malvoisie 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 flat parsley sprigs chopped with a knife
2 gratings of nutmeg
1 small cinnamon stick (not powder)
salt, freshly ground pepper
60 grams cold butter cut into cubes, 2 tbsp olive oil

Step-by-step directions

1 Heat the poultry broth.

2 Sweat in olive oil (but keep slightly crispy) onion, carrot and celery then add the rice and pearl it (stir with a wooden spoon over very low heat to properly coat the grains until they are translucent)

3 Deglaze with 15 cl (0.6 cup) white wine, flame at boiling and let reduce almost to dry

4 Add about 1/3 of the poultry broth, the cinnamon and nutmeg and cover (do not stir).

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

6 When the rice has absorbed about half of the broth, pour in a second third of the initial volume and replace the cover, still without stirring. monitor 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

Chef Patrick's Comment

Nothing to say with this recipe flirting with elitism, you can also replace the poultry fillets with small crispy cubes of lamb sweetbreads, do not add cinnamon and add a few shavings from Alba.