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Chicken and Porcini Risotto

Chicken and Porcini Risotto

CHICKEN AND PORCINI RISOTTO

Serves 6

Extra virgin olive oil (EVO)

1 onion or 2-3 shallots, chopped

40-80g coppa  or pancetta , chopped

2 cups Ferron risotto rice

20-40g Gigante porcini , rinsed and soaked for 20 minutes in 2 cups boiling water

Pinch of Gohar saffron  (optional)

100ml white wine , at room temperature (optional)

2 cups beef , chicken  or vegetable stock , simmering

4-6 chicken thighs , chopped or whole

2 tsp Sal de Añana spring salt  and freshly ground black pepper

1 cup grated Parmigiano Reggiano  plus extra for serving

Drain porcini and combine soaking liquid with the stock and keep warm. If using saffron, add it to the stock. In a wide, heavy-based saucepan heat some EVO on medium-low heat. Add onion and coppa/pancetta and sauté until onion is soft. Chop the porcini and add it to the pan.

Add chicken to the pan and brown. Then lower the heat, add the rice and stir to heat the grains for a few minutes - the rice may stick to the pan a little.  Add white wine and allow it to evaporate for a minute or two, then add the warmed stock. Let it come to a high simmer. Add salt, stir, put the lid on and turn down the heat. Leave covered to cook (you can stir it part way through if you like) for 15-17 minutes. Uncover the pan and add pepper to taste, then do what the Ferron family call ‘mantecare’ - add the Parmigiano and stir for a creamy risotto. Let it rest for a few minutes and serve with a sprinkle of freshly grated Parmigiano.

Notes:

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