Risotto with Chicken, Peas and Basil

[Megan Blocker]

Risotto with Chicken, Peas and Basil

Serves 8 as Appetizeror 4 as Main Dish.

Risotto is one of my all-time favorite foods. It has an undeserved reputation as being difficult to make - nothing could be further from the truth. It is time-consuming, however, as it requires the cook to remain at the stove for the entire process.

However, the result is well worth the twenty minutes of stirring.

There are quite a few ingredients in this dish, as in any stew, so I would recommend embracing the mis en place technique - prep everything before you begin and lay it out by the stove. The process will go much more smoothly!

• 5 T extra virgin olive oil
  
• 1 lb skinless, boneless chicken breast, cut into 1/2 inch cubes
  
• 3 cloves fresh garlic, sliced
  
• 1 box frozen baby peas
  
• 1 medium onion, minced
  
• 1 medium leek, cleaned and chopped (white part only)
  
• 4 scallions, with the green and white parts chopped separately
  
• 2 c short-grain white rice (such as Arborio)
  
• 1/4 c dry white wine
  
• 2-1/2 c chicken stock, heated
  
• 3 T butter, cut into four pieces
  
• 1/3 c fresh grated Parmagiano Reggiano cheese
  
• 5 basil leaves, cut into a chiffonade (or roughly chopped)
  
• Salt and pepper
  

Prepare the chicken:

Heat 2 tbs. of the olive oil in a medium skillet over medium-high heat. Season the chicken liberally with salt and pepper. Once the oil is hot (but not smoking), add the chicken to the pan.

Cook, stirring occasionally, until the chicken is lightly browned on all sides (about 3 minutes). Add the garlic and cook until softened and slightly golden, about 3 minutes longer.

Remove chicken from heat and set aside.

Prepare the peas:

Prepare the peas according to the package instructions. In a colander, rinse the peas in cool water to stop the cooking and set aside.

Prepare the risotto:

Place a large saucepan or stockpot (you'll want something that can hold at least four quarts) over medium heat. Add the remaining 3 tbs. of olive oil and heat until hot, but not smoking.

Add the onion to the pan and cook until softened, about 3-4 minutes. Add the leek and the white parts of the scallions and cook until the onion turns golden, about 5 minutes more.

Add the rice to the pan, salt it lightly, and "toast" it - stir until the rice is completely coated in fat, and continue to cook it, stirring occasionally, until the edges become transluscent (about 1-2 minutes). Add the wine to the pan and allow to boil - the acidity of the wine will contrast nicely with the creamy starchiness of the rice, and will brighten the flavor of the dish.

Once the wine is completely evaporated and absorbed, begin to add the warmed stock. Add only enough to moisten the rice mixture, and cook, stirring constantly, until that stock is absorbed before adding more. The mixture should be kept at a rapid simmer - you may need to adjust your heat to achieve this. Continue to add the stock in small batches and cook until it is absorbed.

Continue this process until the risotto is cooked to al dente. (Some people prefer a tighter risotto and may use slightly less than the 2 1/2 cups of stock, while others prefer a looser, more porridge-like mixture, and may use more stock than indicated. This is entirely a matter of personal preference.)

When the risotto is cooked to your liking, remove the pan from the heat. Stir in the butter, half of the cheese, and the basil, until the butter is just melted. Add the peas and chicken, and mix until combined.

Taste and adjust seasonings (you will probably need some pepper; you may not need salt).

Serve hot, and pass the remaining cheese at the table.

Leftovers can be gently re-heated in a 250 degree oven.

Keywords: Rice, Chicken, Dinner, Appetizer, Main Dish, Italian, Lunch

( RG1274 )