This is the dish to cook when people are milling in the kitchen, the TV is on in the background, and someone has been thoughtful enough to open a nice bottle of sauvignon blanc.
A lot of the cooking shows I watch seem to class risotto as a difficult dish, so maybe I’m missing something. I think of risotto as a bit like an exam — there’s a 10 minute prep, a period of steady laid-back study, and then a frantic multiple choice at the end. The steady-laid back study part is where the sauvignon blanc comes in handy 😉. As you know, risotto can be the base for just about any flavour combination, and that can be a last minute multiple choice. Chicken and pea is one of my faves, and the only pre-prep for that is to have cooked chicken. The quality of stock is important, and if you don’t make your own, try choose a low salt variety. Easier to add salt in, then take it out. The ingredients in the stock should be items you recognise, and not just “flavours”.
Also – sacrilege! – I personally don’t like the rice al dente; forgive me all my favourite chefs! I like it creamy, not mushy though, but easy on the bite bit. When it gets to al dente, that’s my cue to add in another ladle or two of stock and the peas. And bottom line, we’re not on Masterchef here, we’re just trying to make something homey as people mill in the kitchen, the TV murmurs in the background, and the sauvignon blanc … wait, where’s all the wine gone??
“I created a motto for my cooking, ‘mof mof’, minimum of fuss, maximum of flavour.”
-Antonio Carluccio https://lodestarsanthology.co.uk/blog/2018/04/sharing-the-art-of-food-life-and-love-antonio-carlucio-tom-bunning
Laid-Back Chicken and Pea Risotto
Ingredients
- 1½-2 litres chicken or vegetable liquid stock (you will only need 1½, but depending how fast it simmers, having a little extra stock nearby can come in handy in an emergency). Check if gluten free if this is what's required.
- 1 onion, diced
- 2 garlic cloves, minced
- 1-2 chicken breasts, depending on size & hunger
- 1½ cups arborio rice
- ¾ cup grated or shaved parmesan + extra to serve
- 1 cup frozen peas
- handful chopped parsley, dill or thyme
- 2 tbsp olive oil (can also add in 50g butter, which is more traditional)
- salt & pepper
Instructions
- Shallow fry the chicken breasts in a little olive oil until browned and cooked through. Set aside. You can also cook them in tandem with the risotto later. Up to you.
- In a saucepan, heat stock until boiling. Turn down to a simmer. (You can add extra stock down the track and heat to boiling if you need it. Depends how fast it simmers and best to have a little extra handy).
- In another, larger saucepan, fry onion in olive oil over medium heat. The rice will quadruple or more in size. Add in garlic and fry till fragrant.
- Add rice and, continuously stirring to ensure it doesn't stick, coat it with the oil and onion. You can add a little extra oil or butter in at this point. Keep the heat at medium but better to take it slow, than heat too fast. Continue to stir the rice for a few minutes until it starts to become translucent. You'll hear the rice make a popping noise as you cook.
- Add in a ladle of the stock, and continue to stir as the rice soaks up the liquid. Judge the heat if cooking too fast. Some people add in a glass of wine before the first ladle of stock, but I don't think it's necessary.
- Continue the add the stock, ladle by ladle, and keep stirring, ensuring the mix doesn't dry out.
- Take your time. Have the glass of wine, instead.
- The risotto will quadruple in size. Best way to tell if it's ready to your taste is to taste it. Taste it as you go along. I like it creamy, but not mushy, and certainly not chewy. When it tastes nearly done, but with a little bite to it, put in another ladle along with the peas and parmesan. Stir. Taste.
- Add a final ladle so that the mix is liquidy. This will absorb off the heat and you don't want the rice to be dry.
- You can either add the sliced chicken now to the rice to re-warm it, or top the serving later. Season to taste. Add herbs.
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