Frank's Recipes! Chicken Risotto

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Chicken Risotto

Measures are metric with UK Imperial in brackets

3 large or 4 small boneless chicken breasts
1 medium sized onion, skinned and finely chopped
1 stick of celery, finely chopped (optional)
1 yellow or red pepper, seeded and finely chopped
60g (2 1/2 oz) smoked bacon, chopped
120 ml (5 fl oz) dry white wine
500 ml (approx. 1 pint) chicken stock, home-made or from a cube
Fresh herbs as available - eg thyme, basil, oregano, chopped
(dried herbs are ok if no fresh ones are available )
250g (9 oz) long grain rice or Italian 'arborio' rice*
25g (1 oz) Parmesan cheese, self grated is best, plus some to serve
Butter, olive oil or vegetable oil for frying
Salt and pepper

Quantity : Enough for 4 people

Warm some butter or oil in a pan. Add the onion and fry gently for 5 minutes until soft. Add the chicken, bacon, pepper and celery and fry until the chicken is white - about 5 minutes. Add the wine and turn up the heat, letting it bubble vigorously until there is almost no liquid left. The alcohol content of the wine will dissipate during this cooking process. Add enough chicken stock to just cover the pan contents and add the herbs. Put a lid on the pan, reduce the heat and simmer for about 1 hour until the chicken is really tender. Check the seasoning after 1/2 an hour, and add salt and pepper to taste. In another, heavy bottomed pan, warm a little oil. Add the rice and stir-fry until transparent, then add about 300 ml (1/2 pint) of chicken stock and cook over a medium heat, uncovered, until the stock has been absorbed. Continue to cook, adding more stock as required, until the rice is tender (15 - 20 minutes). Pour in the chicken mixture and stir well, cooking until the liquid is almost all absorbed - the risotto should be moist but not wet. Stir in the Parmesan cheese and serve at once with extra cheese for those who like it.

*Arborio rice is a lot more expensive and harder to find than regular long grain, but a delicious alternative for a special occasion risotto.