Risotto is a way of making stock edible with a fork. Quality of the stock you use is the most important factor in the quality of your risotto. Utilize a different type of liquor to replace the white wine, vodka, whisky, champagne and martini works well, however keep in mind that the color of the liquor will affect the rice. Red wine will create a red risotto and Rosé wine will make a pink/purple risotto. For a great crunch place large roasted breadcrumbs on the risotto instead of parmesan cheese. Left over risotto can be formed into cakes or patties, coat them in flour and shallow fry them in olive oil. These risotto patties can be served with a salad.
Ingredients serve 6
60g butter
1 leek (350g)
2 chicken breasts (800g)
2 cups Arborio rice (440g)
¼ cup white wine (60 ml)
1¼ liter chicken stock
3 tbls fresh thyme
½ tsp ground oregano
½ tsp dried basil
½ tsp salt
½ tsp ground black pepper
⅓ cup grated parmesan cheese (35g)
Fresh parsley to garnish
Method
Preheat oven to 150ºC. Place 5 liter ceramic ovenproof dish with lid into oven to warm. Cut the leek down the middle, slice and place in a colander. Rinse well under cold running water to remove any sand and soil. Cut chicken breasts into 2cm cubes. Place fresh thyme, ground oregano, dried basil, salt and ground black pepper into chicken stock and mix. Melt butter in a saucepan over medium heat, add the leek and cook for 5 min. until leek is soft. Add the chicken and turn it around until heat sealed for approx. 5 min. Add wine and chicken stock mix, bring to the boil. Pour mixture into warm oven proof dish and cover. Return to oven and cook for 30 min. Take dish from oven and stir the grated parmesan cheese through the risotto, season with freshly ground pepper. When serving garnish with parsley, sea salt flakes and parmesan cheese.
Note: If using dried thyme 1 tablespoon is sufficient. If using fresh herbs instead of dried herbs triple the amount suggested above.
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