The perfect dish for entertaining, bursting with flavour. Serve as a stand alone dish or pair it alongside salads, roasted potatoes and a glass of Rocca Giovanni Dolcetto d'Alba.
Serves 6-8
2 Tbsp extra virgin olive oil (EVO), plus extra to drizzle
1 small red onion, finely diced
100g Pedrazzoli sliced prosciutto, diced or coppa or pancetta
100g Ferron Carnaroli or Vialone Nano rice
½ cup red wine
1 cup hot chicken stock
4 Tbsp Sabato Pronto Rosso
2 Tbsp fresh thyme leaves
1 large free-range chicken
40g Lewis Road Creamery butter, softened
Salt and freshly ground black pepper
Heat the EVO in a heavy-based saucepan. Add onion and cook gently for 5 minutes, stirring regularly, until softened. Add the prosciutto and cook for 5 minutes more. Add the rice and stir for 1 minute, to lightly toast but not brown. Add the wine and simmer for 5 minutes, stirring regularly, until wine is almost completely absorbed and then add the hot stock. Bring to the boil and then simmer gently for 10-15 minutes until the liquid is absorbed and the rice is almost tender. Note: the rice should be slightly under-cooked at this stage, as it will continue cooking during roasting. Stir in 2 Tbsp Pronto Rosso and the thyme leaves. Check seasoning and adjust if necessary (remember that the prosciutto is salty and the Pronto Rosso is peppery so possibly no extra seasoning will be needed).
While the risotto is cooking, rinse the chicken and pat dry inside and out with paper towels.
In a small bowl, mix 2 Tbsp Pronto Rosso into the softened butter. Spread this mixture under the skin of the chicken to cover the breast (this flavours the chicken and helps keep the breast meat juicy).
Remove the risotto from the heat and spoon it into the chicken cavity (only use the hot risotto if you are roasting the chicken immediately), otherwise allow the risotto to cool first). Tie the chicken legs together with string to hold the stuffing inside. Place chicken in a roasting pan. Drizzle chicken skin with a little EVO and season with salt & pepper. Roast chicken, basting occasionally, for 60-90 minutes, or until cooked through. Check by inserting a skewer into the thickest part of the leg. If the juices run clear the chicken is cooked. Remove the chicken from the oven, cover with foil and rest for 10 minutes before carving and serving.
Recipe by Julie Le Clerc
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