Rice and Poultry Stew
7,0 / 10
- 2 Tbsps olive oil
- ¼ cup butter (plus 3 tbsp for the mantecatura)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 small Chicken breasts (skinned and cubed)
- 1 ¾ cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken stock (or vegetable stock)
- 1 handful cherry tomatoes (halved)
- 1 ¼ cups Parmesan (grated)
- 1 bunch Basil (chopped, plus a few sprigs to garnish)
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the chicken to the pan and cook until golden on all sides.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed. 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.
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.
Towards the end of cooking, stir in the tomatoes, so they retain their shape and fresh flavour. Season and remove from the heat.
Add the butter and Parmesan (this is called the mantecatura) and leave for a few minutes to melt into the risotto. Stir in the basil and serve immediately.