Cheesy Rice with Chicken Pieces
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (skin on)
- 2 Tbsps olive oil
- For the rice
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 Cinnamon stick
- 1 Star anise
- 2 cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken (or vegetable stock with pinch saffron threads)
Product recommendation
Pheasant with Spiced Risotto
Forego the cheese, but serve the risotto as is with cooked pheasant breasts which will go well with the spices
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Place the chicken in a roasting tin, drizzle with oil, season and roast for 20 minutes. Set aside to rest when cooked.
3.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the rice and stir to coat in the butter and add the spices. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.
Season and remove from the heat. Add the butter and cheese and leave to melt into the risotto. Serve immediately with the chicken.
