Chicken Tarragon Risotto Time: 30 minutes
I'm reducing the quantities in my risottos, starting with this one, to eliminate (?) leftovers
1/2 plus 2 tbs cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
1/2 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not do these
wonderful risottos justice. You will be disappointed. Trust me on this. Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before adding the last 1/4 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
chicken - from Braised Chicken with Tarragon Cream, removed from bones and cut into bite-size pieces
There should be about 1 cup
1 carrot
1/2 onion
1 tsp tarragon
1/4 cup leftover Tarragon Cream Sauce or
2 tbs chicken stock
2 tbs creme fraiche
1 tbs olive oil
Chop onion and carrot. Cut chicken into bite-size pieces. Heat oil in small skillet. Add onion, carrot and sauté until tender. When vegetables are tender and add chicken, tarragon and sauce. Turn heat to low and allow to simmer until needed for risotto.
Cooking for Two? Or more?
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