Creamy Spicy Chicken Risotto Food

CREAMY CHICKEN RISOTTO RECIPE

Steps:

• In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
• Add the chicken and cook until you see the light brown patches.
• Add the rice and stir for two to three minutes on medium-high heat.
• Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
• The cooking time for the rice might take from 20 to 25 minutes.
• Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
• The risotto should be creamy and should be served immediately.

LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Steps:

• Pre-heat the oven to 200º/390ºF.
• Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
• Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
• In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
• Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
• Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
• Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
• Slice the chicken breasts and serve on the creamy lemon risotto.

THE BEST CREAMY RISOTTO RECIPE

Steps:

• Add the olive oil to a large pot or rondeau over medium-low heat.
• Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
• Add in the garlic and cook for 1 to 2minutes.
• Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
• Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
• Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
• Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
• Serve with more parmesan cheese, pepper, and optional parsley garnish.

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.

CREAMY ONE POT CHICKEN AND ORZO RISOTTO WITH BACON

Steps:

• Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish.
• Save 1 tablespoon of the bacon fat in the pan and discard the rest.
• Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 - 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.)
• Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 - 2 minutes or until it turns golden in color.
• Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 - 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.)
• Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired.
• Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and reserved bacon strips.

SPICY CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
• Make up chicken stock with 1 pint boiling water.
• Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
• For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
• Add a splash of white wine and stir for a further 15 or so seconds.
• Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
• In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
• Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.

CHICKEN & BACON RISOTTO

Steps:

• Pour the stock into a saucepan and heat until just about simmering. Leave it on a low heat throughout the cooking.
• Heat the olive oil in a deep frying pan and gently fry the bacon and chicken. When the chicken is mostly cooked remove it from the pan.
• Add a little more olive oil to the pan and begin frying the onion gently. When the onion has softened nicely add the garlic for about a minute. After a minute add another drop of olive oil and a small knob of butter.
• When the butter has melted put the rice in and stir it around to coat it with oil and butter and cook for about 30 seconds. Pour in the white wine and stir.
• When the wine had reduced to almost nothing begin the add the stock, one ladle-full at a time. Once all of your stock is in, leave to simmer for 15-20 minutes.
• Now add Rosemary, Thyme, Chicken and Bacon. Stir through evenly and allow the stock to reduce. If you need it, add a small amount of water. When the rice is cooked to your taste, add the peas for about 2-3 minutes and turn the heat down. Use as many peas as you would like to eat. Turn the heat off completely and add the grated parmesan and stir it in.