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 |
Add stock to rice, stir |
