CHICKEN & VEGETABLES RISSOTTO
6ltr Casserole & Lid
Maria Panazzolo
2 or 3 large chicken thigh fillets diced
1 tablespoon oil
1 tablespoon butter
2 rashers bacon
1 stick leek
1 stick celery
1 clove garlic
1 onion
1 carrot
1 cup white wine
2 cups ARBORIO rice
2 large stock cubes
5 cups hot water
8 mushrooms
1 tablespoon parsley
2 tablespoons grated parmesan
Finely chop vegetables and bacon. Heat oil and butter in 6lt Casserole , sweat the vegetables, add bacon and chicken and fry it well, then add rice and gently brown everything for about one minute and add wine (don’t be afraid to add the wine as the rice is very dry and thirsty).
When the wine has evaporated start adding the hot water with the stock cubes. Put the chopped mushrooms over the top and give a good stir. Put lid on vent open and when steam is released turn heat down and cook for about 15 minutes.
Check the rice is cooked al’dente, check the seasoning otherwise add more water or salt. Add a nice knob of butter and turn heat off leaving for another few minutes add parmesan cheese and mix in well, sprinkle with chopped parsley.
NOTE: For a good risotto 2 things are very important, a good Bessemer casserole is the best and good quality rice.
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These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |