Chicken Risotto
with Roasted Tomato and Gremolata
- Sulphites
- Milk
- Egg
BRAND CURRENTLY WRITING Inspo: Talk about al dente risotto. Or tostatura - Frying off rice in hot oil first is an important step to get right (tostatura) for uniformity of cooking
Ingredients
175 grams
Risotto Rice
1 unit(s)
Echalion Shallot
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Chicken Stock Paste
190 grams
Diced British Chicken Thigh
2 unit(s)
Medium Tomato
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lemon
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
¼ tsp
Sugar for the Dressing
750 milliliter(s)
Water for the Risotto
Nutritional information
Instructions
Preheat your oven to 180°C. Bring the water (see ingredients for amount) to the boil in a small saucepan on high heat. Stir in the stock powder and saffron, then reduce the heat to low. Meanwhile, chop the tomatoes into wedges (eight per tomato). Halve, peel and thinly slice the shallot. Finely chop the parsley (stalks and all).
Heat a drizzle of oil in a wide bottomed pan on medium high heat. When hot, add the chicken and cook until browned, 4-5 mins. Add the shallot and cook until the shallot has softened, 3-4 mins. IMPORTANT: remember to wash your hands and equipment after handling raw meat.
Add the arborio rice to the pan and stir to coat for a minute. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Meanwhile, pop the tomato wedges onto a parchment lined baking tray, in a single layer. Drizzle on a splash of oil, the balsamic glaze and season with salt and pepper. Roast on the middle shelf for 15-20 mins, then remove and keep to one side.
In between stirring, grate the lemon zest and mix with the parsley in a small bowl. This is your gremolata. Squeeze the lemon juice into a large bowl with a glug of olive oil and the sugar (see ingredients for amount). Set aside. When your risotto is cooked, remove from the heat and mix in the hard Italian cheese and butter. Season to taste with salt and pepper, if needed.
Add the rocket to the salad dressing and toss to coat. Share the risotto between your bowls, pop the tomatoes on top. Sprinkle on the gremolata. Serve the leaves alongside. Eat without delay! Risotto does not like sitting around. Enjoy!
