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Trim chicken breast of any fat. Slice lengthwise into 3 strips then cut into 3/4" cubes (ask the butcher to cube the chicken for you to save time). Bring Chicken stock to a boil, meanwhile in a 4 quart pot, add 2 tbs. EVOO and garlic cloves. Saute garlic until brown on all sides. Remove garlice and cool. Cut clobes into thirds and set aside. Add 2tbs. EVOO oil to pot; add chicken. Cook until chicken is brown on all salides then add the chopped shallots and carnaroli rice to the pot and stir for 30-40seconds. Add the wine and asparagus and let the wine reduce. Add the saffron threads. Slowly begin to add enough boiling chicken stock to the rice completely covered with the liquit. Keep the liquit at a low but constant boil at all times. As the liquid absorbs, continue to add just enough chicken stock to keep the rice comepletely covered. Stir risotto frequently to avoid burning or sticking on the bottom of the pot. Total cooking time is about 15-18mins. Rissotto should be served al dente.
Turn off the burner, add butter, parmesan and roasted garlic and mix until creamy. This last step to cream the risotto with butter is called "mantecare" in Italian meaning "to stir in a circular motion consistently", do this for about 1 to 1/2 min. It is the most important step to achieveing great risotto results.
Garnish w/ asparagus & chopped bell pepper or tomatoes.
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