Chicken and Broccoli Risotto

Total time: 30 minutes

Ingredients:

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 3 shallots, chopped, divided
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
  • Condimenti:
  • 1 chicken breast, boneless, skinless, cut into bite-size pieces
  • 4 green garlic, trimmed, sliced, including dark green
  • 1/3 - 1/2 head of broccoli, about 1 1/2 cups of florets with stem
  • 1/3 cup green olives, sliced
  • 2 tsp parsley
  • 1 tbs olive oil

Instructions:

  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add the half the shallots and sauté until transparent.
  • Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before adding the last 1/4 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
  • Stir in the Parmesan, olives and chicken/broccoli mixture.
  • Spoon into a bowl or risotto platter and serve.
  • Condimenti:
  • When the stock for the risotto is boiling, drop in the broccoli and simmer 5 minutes.
  • Remove with a slotted spoon and set aside.
  • Heat oil in a medium skillet. Add remaining shallot, green garlic, and sauté until tender.
  • Add chicken and sauté until cooked through.
  • Add parsley, broccoli, cover and keep warm over low heat until needed.