Winter Risotto Spicy Food

SPICY LEMON CHICKEN RISOTTO

Steps:

• Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
• Add the chicken and marinate for as long as possible.
• Grill until chicken is cooked through.
• Keep warm.
• If you prefer you can cut the chicken into small pieces before you marinate it.
• To make the risotto bring the chicken stock to a simmer.
• Keep hot on a low gas.
• Saute onion and garlic in olive oil.
• Add rice and stir until mixture is coated in oil.
• Add more oil if necessary.
• Add wine and stir until absorbed.
• Add half of the lemon juice and stir until absorbed.
• Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
• If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
• Place spinach leaves in a colander and blanch with boiling water.
• Drain and transfer to a bowl.
• Stir through remaining lemon juice and finely chopped lemon rind.
• Stir spinach mix through risotto.
• Season to taste with sea salt and cracked black pepper.
• Slice cooked chicken into small strips and stir through risotto.
• Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.

CREAMY SPICY CHICKEN RISOTTO

Steps:

• In a large wok with lid (if you don't have one with a lid use a frying pan for the lid or even just use a large pot) add 2 tablespoons of Oil and fry chicken till slightly undercooked. While frying, add a teaspoon of cayenne pepper scattered on the chicken and the juice of half a lemon. Salt and Pepper to taste.
• Remove Chicken, and add the rest of oil to the same wok. Sautee onions and garlic until soft.
• Add rice and stir till rice is lightly browned.
• Add the chicken broth and stir once in a while and bring to a boil.
• Add the Basil, rest of Cayenne Pepper and mushrooms. Stir in for 5 minutes.
• Put chicken drumsticks on top, stir if you have to, (i.e. if you used cubed boneless chicken breast instead) and cover and let simmer until rice is soft and chicken is cooked through.
• Add the rest of the lemon juice and parmesan to your liking and serve hot.

WINTER RISOTTO - SPICY

Steps:

• Preheat oven to 400 degrees.
• Pierce squash all over several times with sharp knife.
• Microwave on high for 1 minute.
• Peel, seed and cut squash into 1/2 inch cubes.
• Toss with 2 TBS olive oil, salt and pepper.
• Place on large cookie sheet.
• Roast till tender and just brown, about 25-30 minutes.
• Remove from oven and set aside.
• In medium skillet on low heat, cook sausage until brown on all sides.
• Remove from skillet, cool and slice into 1/4 inch coins.
• In a 6 quart stockpot or large saute pan on medium heat, saute 3 TBS olive oil with onion and garlic for about 10 minutes (DO NOT BROWN).
• In a separate stockpot, heat the chicken broth to just under a simmer (DO NOT BOIL).
• Once the onion is translucent, add the arborio rice to the onion and oil and stir for 2-3 minutes.
• Add white wine and stir until it evaporates.
• Add the stock, about a half-cup at a time, stirring after each addition, until the stock is absorbed.
• Continue adding stock and stirring frequently for a total of 25-30 minutes, or until the rice is tender and the risotto takes on a creamy texture (you might not use all the stock).
• At about 20 minutes, you should begin testing the risotto.
• It should be soft and creamy, but each grain should be slightly chewy in center.
• Once risotto reaches this stage, stop adding stock and turn off heat.
• Add butter, cheese, roasted squash and sausage.
• Mix well, cover and allow to sit 2 minutes.
• Ladle risotto into deep soup plates and sprinkle with toasted pumpkin seeds or pine nuts and parsley to garnish.