BBQ Chicken Risotto

BBQ Chicken Risotto
 
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This recipe was uploaded
by La Gourmandise

 
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Ingredients

Ingredients
Method
 
Ingredients:
BBQ chicken, cut into small pieces
risotto (carnaioli or arboreo), one handful per person
1 stalk celery, finely chopped
2 small red onions, finely chopped
2 wineglasses martini bianco
1/2 cup parmesan, grated
50gr of butter
olive oil
salt

First of all, separate all the meat from the bones.
In a small pan, bring to a boil carcasses, water and salt. Let it reduce for a while and low heat while cooking the risotto.

In a larger pan, fry the celery and onions with olive oil in a medium to high heat. When it turns translucid, add the risotto and let it absorb all the flavours, for about 2 minutes.

Add the martini bianco and let the alcohol evaporate a little. At this time, stir in the BBQ chicken and add the first ladle of stock. Stir. When it evaporates, add another ladleful of stock; more or less every minute, until you find the risotto is almost cooked. Stir everytime stock is added.

When you feel the rice is almost done, remove from the heat, add the butter and parmesan and stir well; it needs to stay oozy, creamy and soft, like Jamie says! If you think it is a little dry, add another ladle of stock and cover pan with lid. Let it sit for 2 minutes.

Serve with grated parmesan on top.

More in www.gourmetgourmandise.blogspot.com

BBQ Chicken Risotto

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This recipe was uploaded by La Gourmandise

 
 
This was a recipe I adapted from Jamie's grilled mushroom risotto, from Jamie at Home. It turned out delicious!!! I had BBQ chicken leftover and remembered to try Jamie's risotto!

Method


Ingredients:
BBQ chicken, cut into small pieces
risotto (carnaioli or arboreo), one handful per person
1 stalk celery, finely chopped
2 small red onions, finely chopped
2 wineglasses martini bianco
1/2 cup parmesan, grated
50gr of butter
olive oil
salt

First of all, separate all the meat from the bones.
In a small pan, bring to a boil carcasses, water and salt. Let it reduce for a while and low heat while cooking the risotto.

In a larger pan, fry the celery and onions with olive oil in a medium to high heat. When it turns translucid, add the risotto and let it absorb all the flavours, for about 2 minutes.

Add the martini bianco and let the alcohol evaporate a little. At this time, stir in the BBQ chicken and add the first ladle of stock. Stir. When it evaporates, add another ladleful of stock; more or less every minute, until you find the risotto is almost cooked. Stir everytime stock is added.

When you feel the rice is almost done, remove from the heat, add the butter and parmesan and stir well; it needs to stay oozy, creamy and soft, like Jamie says! If you think it is a little dry, add another ladle of stock and cover pan with lid. Let it sit for 2 minutes.

Serve with grated parmesan on top.

More in www.gourmetgourmandise.blogspot.com
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