Risotto with pancetta, chicken and shrimps
Added by marcedvr | Thu 01 Apr 2010 @ 19:22
is a simple and delicious risotto otherwise built with patience and passion...
a cup of rice
2-3 chicken legs, sliced
a good handful of shrimps
80 g pancetta, skiced
1 onion, finely chopped
2 garlic, finely chopped
1 red pepper, finely sliced
1 glass white wine
2-3 tomatoes peeled and mashed
basil leaf, oregano, parsley leaf
about 1 l chicken stock
50 g butter
extra virgin olive oil
sea salt & fresh black pepper
Heat a large pan with olive oil, onion, garlic and pepperoni. When everything is soft add pancetta, chicken legs and in final red pepper. Keep stir a few minutes then add the rice. Let to fried a few minutes then add a best glass white wine. It\'s time I like most, the alcohol evaporates and the flavor remains.
Add 3 ladle of chicken stock, then add your mashed tomatoes. Season with sea salt, pepper, oregano and basil leaf.
Behind to finish the risotto add the shrimps and more chicken stock.
When everything is cooked ad butter, parmesan and parsley leaf.
Put risotto in a deep dish, sprinkled with extra virgin olive oil and served with a glass of white wine with which you cooked risotto.