Chicken Saltimbocca
with Artichoke Risotto
- Milk
Hi Clare! Basically in this recipe the cheese kind of seeps out and you can't really see where it is but it makes the chicken really nice and moist (hate that word). So please could you mention that in the story!? Also something about aldente risotto would be fab!
Ingredients
175 grams
Arborio Rice
2 unit(s)
British Chicken Breasts
8 grams
Sage
75 grams
Serrano Ham
1 pack(s)
White Wine Vinegar
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
150 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 bunch(es)
Flat Leaf Parsley
15 grams
Unsalted Butter
1 unit(s)
Lemon
40 grams
Parmesan Cheese
150 grams
Grilled Artichoke
Not included in your delivery
750 milliliter(s)
Water for the Risotto
Nutritional information
Instructions
Halve, peel and chop the echalion shallot into ½cm chunks. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Pull your sage leaves from their stalks. Finley chop half the sage and keep the rest of the leaves whole. Roughly chop the parsley. Halve the artichokes. Halve the lemon. Grate the Parmesan cheese.
Lay two slices of serrano ham next to each other on your chopping board. Place one cheddar cheese block in the centre and lay two sage leaves on top. Place a chicken breast on top and then enclose with the serrano ham. Roll to enclose the cheese and then place the parcels seam side down on a baking tray. Repeat with the other chicken breasts.
Boil the water (the amount is specified in the ingredient list) in a saucepan over high heat. Stir in the chicken stock pot and reduce the heat to low. Heat a glug of oil in a wide bottomed saucepan on medium heat. Add the shallot and mushrooms and cook until the onion is soft, 5-6 mins. Stir in the garlic and chopped sage and cook for 1 minute more. At this point you can roast the chicken for 23-25 mins.
Pour in the arborio rice and stir. Cook for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate. Stir in a ladle of stock. When the stock has been absorbed by the rice, add another ladle of stock. Continue stirring and adding stock (still on medium heat). Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.
When the chicken is cooked (the chicken is cooked when no longer pink in the middle), remove from the oven and leave to rest on the baking tray, covered in foil so as they stay warm. When the risotto is cooked, add the hard Italian cheese, butter and half of the parsley. Stir well so as the risotto is creamy. Carefully mix in half the artichokes and then taste the risotto. Add more salt, black pepper and lemon juice to taste.
Slice the chicken breast into six slices each. Spoon the risotto into deep bowls and top with the sliced chicken. Arrange the leftover artichoke pieces around and sprinkle on the leftover parsley
