Risotto with Chicken and Roasted Red Peppers
Risotto is a classic Italian rice dish that is as much fun to make as it is to eat. A rich and satisfying meal or starter, it’s well worth the effort it takes to make. I often make risotto to utilize leftovers or small quantities of food I have hanging around.
4 cups chicken broth
2 tablespoons olive oil
1 shallot, finely chopped
2 teaspoons fresh rosemary, finely chopped
3 cloves garlic, crushed
3/4 cup Arborio rice
1/2 cup white wine
1 cup roasted chicken thigh and leg, diced
1/4 cup roasted red pepper, sliced
1 tablespoon butter
1/4 cup parmesan cheese, shaved
2 tablespoons fresh basil, chiffonade
fresh cracked pepper, to taste
In a sauce pan bring the chicken broth to a hard simmer and season with salt to taste, keep the broth at a low simmer. In a small saute pan heat a little olive oil until hot, add the diced chicken and reheat the chicken, remove from heat and set aside. In a large saute pan heat the olive oil and sweat the diced shallots. Add the garlic, rosemary and rice, stirring constantly, cook the rice on medium heat for 3-4 minutes. At this point the risotto will need constant stirring for the next 20 or so minutes, so pour yourself a glass of wine and pick up your spoon. Add the wine and stir until all of the wine is absorbed. Add 1/2 cup of the hot chicken broth and stir until the broth is absorbed. Continue adding the hot chicken broth 1/2 cup at a time and cooking until the broth is absorbed. Repeat this process until the rice is fully cooked but slightly al dente. Add the chicken, roasted peppers, butter and parmesan cheese and stir to combine. If the risotto seams dry add a little more broth. Plate and garnish with parmesan cheese and basil.
