Chicken

Chicken and lemon risotto

  • Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 minutes. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.
  • Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 minutes. Stir in the rice and lemon rind, then add the stock and bring back to the boil.
  • Reduce the heat, cover the risotto and simmer for 15 minutes, stirring occasionally. Add the chicken pieces and cook for a further 5-10 minutes, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.
  • When it's cooked, remove the risotto from the heat and stir in the Parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.

Reader comments

I think this recipe misses the key to risotto which is what you do at the beginning and the end. Key is what the Italians call sottofrito which is to very finely chop the shallots (or onions) and sweat them in the oil or butter. What this does is release the property in the onions which creates a slightly sticky sweet quality which when mixed with the starch of the rice (never wash risotto rice before cooking) gives you the perfect consistency. You can find out more about the simplest risotto recipe I make if you are interested http://www.pipsdish.co.uk/recipes/vanilla-risotto-with-langoustines/

  • PipsDish
  • 19 Aug 2010

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Details

  • Serves 4
  • Preparation 10 mins
  • Cooking 20 mins

Ingredients

  • 900ml (30fl oz) chicken stock
  • 2 skinless chicken breasts
  • 2tbsp vegetable oil
  • 1 onion, finely chopped
  • 220g (7oz) risotto rice
  • Rind of 1 lemon, grated
  • 75g (2½oz) Parmesan, freshly grated
  • 50g (1¾oz) rocket, shredded
  • Extra virgin olive oil, to drizzle