Laid-Back Chicken and Pea Risotto
Mof mof.
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
- Season chicken breasts and shallow fry in a little olive oil until browned on both sides and cooked through, about 10-15 minutes depending on thickness of the chicken. Set aside. You can also roast in the oven, approximately 20 minutes at 220℃/428℉.
- In a medium saucepan, heat stock until boiling. Turn down to a very low simmer. (You can add extra stock down the track and heat to boiling if you need it. Depends how fast it simmers. Best to have a little extra handy).
- In another, larger saucepan, fry onion in olive oil over medium heat until translucent. Add in garlic and fry quickly till only just fragrant. If you're a person who worries about browning the garlic, add garlic in just before you add the stock. Up to you.
- Add rice to onion and, continuously stirring to ensure it doesn't stick to the bottom, 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, ensuring nothing is sticking to the bottom. 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.
- Relax. Take your time. Ladle by ladle. 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. 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. Add herbs.
- Slice the chicken however you want, and you can add it to the rice to re-warm it. Or you can just top the bowl when serving. Season to taste. Sprinkle with more herbs and parmesan, if desired.