Chicken, Broccoli Risotto; an interview

Chicken, Broccoli Risotto

Total time: 30 minutes

Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1 medium leek, trimmed and sliced, divided
• 1 tbs butter
• 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
• 1 chicken breast, boneless, skinless, cut into small pieces
• 1/3 – 1/2 head of broccoli, cut into florets with stem
• 1 medium carrot, cut into matchsticks
• 1 tbs olive oil

Instructions:

• Heat chicken stock and keep hot over low heat.
• In medium sauce pan heat butter; add half the leek and sauté until transparent.
• 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 1/3 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 1/4 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, Condimenti, and stir gently.
• Spoon into a bowl or risotto platter and serve.
• Condimenti:
• Heat oil in a medium skillet, add remaining half leek and sauté until transparent.
• Add chicken, broccoli, carrot and sauté 5  – 7 minutes.
• Add 1/4 cup of hot stock, cover, reduce heat and cook until vegetables are tender and chicken done.
• Remove from heat and keep warm until needed.