COOK'S CLASS

CHICKEN BREASTS ON RISOTTO

Once you have mastered the art of making of a good creamy risotto you will enjoy the versatility of this Italian speciality.  Essentially it is necessary to patiently stir hot stock into an absorbent rice such as arborio and continue stirring and adding stock until the rice is soft and thickened.

Although we are mainly used to enjoying a hot risotto, you will find it is surprisingly delicious served warm or at room temperature. In this recipe the risotto is used as a base for flash-fried chicken breasts but is also delicious turned into canapés and topped with smoked salmon or asparagus and our green herb sauce.

The chicken, risotto and green herb sauce can be made in advance, making them ideal for entertaining or buffets. 

INGREDIENTS:
2 cups risotto rice e.g. arborio
45 g (3 tablespoons) butter
1 tablespoon olive oil
6 bunch spring onions, sliced
250 g button mushrooms, diced
1 cup dry white wine
4-5 cups chicken stock
1/4 cup grated parmesan
4-6 chicken breasts
cornflour for dusting
oil for shallow frying
sea salt and freshly ground black pepper
(Serves 4)

You will need: 2 large saucepans, frypan, blender, wooden spoon, grater, cook's knife, paper towels

 

STAGE 1:
Heat butter and oil in a large pan and sauté spring onions and mushrooms until slightly softened. Stir in rice.

It is necessary to use an absorbent short-grained rice for risotto as the grains swell gradually each time a little hot stock is added. The end result is a creamy texture although the grains remain separate.

 

 

STAGE 2:
Slowly add wine and cook until uncovered for 3-4 minutes stirring. Add stock, about ½ cup at a time stirring constantly and waiting until it has been absorbed before adding more. Continue until the rice is soft and creamy. Remove from the heat and stir in the parmesan cheese. 

Home-made stock is best for risotto. Otherwise use good quality commercial liquid stock. Avoid powdered stock and remember that some commercial stocks can be overly salty. 

You can flavour risottos with vegetables such as pumpkin, mushrooms and courgettes. You could also try peeled prawns and shrimp with young peas, for this version use either a good fish stock or mild chicken stock.

To make a canapé base, press out the cooled risotto and cut shapes using a cookie cutter. Lightly sauté these in a mixture of olive oil and butter until golden brown. Cool and then add toppings.

STAGE 3:
Pat chicken dry and lightly dust with cornflour. Fry in hot oil until light golden and cooked through. 

It is worth remembering that the more briefly you cook the chicken breast the more tender they will be. Do this in a piping hot oiled pan or roast them quickly on a well oiled, thin baking tray. 

Cool slightly then slice on the slant and place in a row on top of the risotto. Season to taste and serve with spoonfuls of green herb sauce. 

 

STAGE 4:
GREEN HERB SAUCE: Whiz together in a blender or food processor 1 wedge onion,  50 g watercress, (remove stems) 8 leaves baby spinach, 6 sprigs flat-leaf parsley, 2 tablespoons white wine vinegar, 1 teaspoon mustard powder, 1 teaspoon sea salt and freshly ground pepper to taste. Add ½ cup olive oil and juice of ½ lime or lemon (optional). Adjust seasoning and continue blending until the sauce thickens.