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Roast Chicken with Prosciutto & Pronto Rosso Risotto Stuffing

Roast Chicken with Prosciutto & Pronto Rosso Risotto Stuffing

© Recipe courtesy of Julie Le Clerc

Roast Chicken with Prosciutto & Pronto Rosso Risotto Stuffing

Serves 6-8

2 Tbsp extra virgin olive oil (EVO) , plus extra to drizzle
1 small red onion, finely diced
100g Sabato prosciutto trimmings , diced
100g Ferron Carnaroli or Vialone Nano rice
½ cup red wine
1 cup hot Sabato chicken stock
4 Tbsp Sabato Pronto Rosso
2 Tbsp fresh thyme leaves
1 large free-range chicken
40g Lewis Road Creamery butter, softened
Sea 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 two tablespoons of 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 two tablespoons of 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.

 

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  • Sabato Chicken Stock

    Sabato Chicken Stock


    Made here in our own commercial kitchen from free range chicken bones. Great for risottos, soups and braises. Although delicate in flavor and aroma, it will intensify well if reduced. This product is gluten free.

    Learn More
    $7.00
    110 -

    Available in store only

  • Ferron Carnaroli Rice

    Ferron Carnaroli Rice


    Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

    Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Learn More
    $19.90
    110 -

  • Ferron Vialone Nano Rice

    Ferron Vialone Nano Rice


    Vialone Nano rice is grown to organic principals and artisan-milled outside of Verona, it has a small and oval grain. It's full of flavour and delicately herbaceous. It has the ability to absorb two and a half times its weight in liquid.

    Traditionally used for making easy and delicious risotto every time, see back of packaging for the no-stir cooking method. Ideal for making a naturally creamier risotto and the ultimate rice pudding.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Learn More
    $19.50
    110 -

  • Parma Ham (Prosciutto) ' sliced

    Pedrazzoli Prosciutto ~ sliced


    Italian dry-cured ham, aged for 16 months with salt. Delicate with a distinctive sweet taste. Unlike many other hams, Prosciutto di Parma is an all-natural ham with no added colours or flavour. Best enjoyed simply with fresh bread, cheese and good wine.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in as a whole or half leg.


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    $123.00
    110 -

    Available in store only

  • Sabato Pronto Rosso

    Sabato Pronto Rosso


    A silky concentrated blend of sundried tomatoes, basil, garlic and chilli. Rich and lively, it will add flavour to any dish. Add a tablespoon to your favourite pasta sauce or pizza or as a boost to any braise. No preservatives. Dairy-free.

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    $12.90
    110 -

  • Salvagno Organic Evo

    Salvagno Organic Extra Virgin Olive Oil


    From Verona in Italy. ‘Diploma di Gran Menzione’ Leone D’Oro dei Mastri Oleari. Bright and grassy with hints of almond, it is perfect with fish, salads and chicken.

    Also available in a 1L bottle.

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    $30.30
    110 -

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