Rosemary Shrager’s Chicken Risotto!
What you will need:
Ingredients
- 500g Unsalted Butter
- 1 Chopped Onion
- 1 Chopped Leek
- 350g Risotto Rice
- 2 Litre Vegetable Stock
- 60g Parmesan/Cheddar
- 8 Tablespoons Chopped Herbs
- Salt and Pepper
Equipment
- Apron
- Ladle
- Saucepan
- 2 x Frying Pan
Method
- Wash your hands and put on your apron.
- Pour the vegetable stock into a saucepan, bring to boil and simmer. Keep over a very low heat.
- Melt the butter in a frying pan.
- Add risotto rice to the frying pan and stir well, until all the rice is coated.
- Add a ladle of stock to the frying pan.
- Allow the risotto rice to absorb the stock completely, stirring all the time.
- Add another ladle and repeat again until all the stock has been used. The heat should be at a gentle simmer throughout for about 25 to 30 minutes.
- Once cooked, stir in the parmesan and herbs, leave a few herbs back for decoration.
- While the risotto is cooking, slice the chicken through the middle to make 4 smaller pieces.
- Heat the frying pan to a medium heat and add the chicken breast.
- Cook the chicken for around 3 minutes on one side and then turn over to cook for another 2 minutes until cooked through.
- Season the chicken with herbs and allow to rest.
- To finish, season the risotto with salt and pepper and place the chicken breast on top. Decorate with your left over herbs.
