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Menu Plan for Winter II: Week 9, Day 3

Chicken Tarragon Risotto
Fresh Fruit

Cooking time:  30 minutes for menu       Cooking schedule: see below for instructions

           I often hear comments about risotto being difficult - it's not; and high in calories - it doesn't have to be.  I remember watching a chef in the US finishing off a lovely risotto with 3 tbs of butter to make it creamy.  Absolutely not necessary.  No extra butter required to make it creamy and unctuous! And you don't have to stir constantly - just often.

Chicken Tarragon Risotto

Total time: 30 minutes
  Tarragon is a classic pairing with chicken.  A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint  of spring-time flavors.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 medium leek
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1 tsp butter
• 1 tsp olive oil
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
• Condimenti
• 1 chicken breast, boneless, skinless
• 1 carrot
• 1/4 large head celeriac, about 1 cup, chopped
• 1/2 leek
• 2 tsp dried tarragon
• 2 tsp olive oil
• 1/4 cup (2oz, 60ml) chicken stock
• 2 tbs milk or yogurt

 Instructions:

• Heat chicken stock and keep hot over low heat.
• Clean and trim the leek.  Cut it in half, the long way and thinly slice.
• In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent.
• Add the 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 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
• Before adding the last 1/3 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, condimenti, stir well, pour into a bowl or risotto platter and serve immediately. 
• Condimenti
• Peel the carrot and cut in half lengthwise. Thinly slice into half-circles.
• Roughly chop celeriac.
• Cut chicken into bite-size pieces.
• Heat oil in medium skillet.   Add remaining leek, carrot, celeriac and sauté until tender.
• Add chicken and brown lightly.
• Add stock, tarragon, cover and simmer until chicken is cooked through.
• Turn off heat, add milk and keep warm until needed for risotto.

Fresh Fruit

Whatever is in season and looks good.

Cooking Schedule: 30 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium skillet, 2 medium saucepans, ladle Heat stock Trim, wash, slice leek Sauté 1/2 leek for rice Peel, slice, carrot Add rice to leek, sauté Peel, chop celeriac Add wine to rice, stir Sauté leek, carrot, celeriac for Condimenti Cut chicken Stir rice

Add stock to rice, stir Add chicken to leek/carrot, sauté Stir rice Add stock to rice, stir Stir rice Add stock to rice, stir Add stock, herbs to chicken, cover, simmer Stir rice Grate Parmesan Add stock to rice stir Repeat stirring and adding stock until rice is done Add Condimenti, yogurt, Parmesan, stir Spoon into serving dish and serve Don't forget the fruit!

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

  Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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