Chicken And Cheese Risotto With Caramelized Apricot Topping Food

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
• Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
• Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

CRISPY BACON-WRAPPED CHICKEN WITH THREE CHEESE CREAMY RISOTTO AND ARUGULA FENNEL SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Sauce:
• In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.
• Chicken:
• Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.
• In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
• Salad:
• Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated.
• Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.
• Serving suggestion: Three Cheese Creamy Risotto, recipe follows.
• Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.
• Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.
• When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.

CHICKEN AND CHEESE RISOTTO WITH CARAMELIZED APRICOT TOPPING

Steps:

• In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente) to the bite.
• Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft.
• Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top.
• Garnish with a spring of basil.

BLUE CHEESE RISOTTO AND TOAST POINTS TOPPED WITH ROASTED GARLIC, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside.
• In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize.
• In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil.
• Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.

CHICKEN & TOMATO RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened.

GRILLED CHICKEN SANDWICH WITH APRICOT SAUCE RECIPE - (2.5/5)

Steps:

• Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed. Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed. To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices. Serve cold or drizzle with olive oil and brown on a panini grill. Notes: Definitely toast the bread, or it gets soggy. Cayenne is a must. I added lemon juice and honey to the sauce with amazing results. Enjoy!