Chicken Tomato Risotto

Welcome to the first post on The Klutzy Cook blog.  For me, I couldn’t think of a better recipe to launch with than a risotto, a family (and personal) favourite.

I adore risotto, in fact, it is very hard for me to go past it whenever it is offered on a menu.  Over time, I’ve also managed to master cooking it at home.  In early attempts, I would often undercook the rice and have also tried some oven cooked risottos which were never the same as cooking them on the stove top.

Nowadays, I always have extra stock on hand (usually another cup) and know that the risotto is done when the rice is ‘aldente’ (firm to the bite) – exactly the same test as for pasta.  Once you have mastered the basics of how to make risotto it is one of those dishes that is extremely versatile and  can be adapted to whatever ingredients are on hand.  Some of the best risottos are in fact the simplest and rely on just a few seasonal ingredients.

This Chicken Tomato Risotto is the latest in my repertoire.  Initially I was skeptical of the flavour without browning the chicken however, the final flavor was fantastic.  To achieve the best flavour, it is important to use chicken thighs.

Chicken Tomato Risotto

Adapted from Super Food Ideas

Ingredients

4 cups salt reduced chicken stock
400-500g jar tomato pasta sauce
1 tablespoon oil
100g (approx. 6 slices) pancetta, chopped
1 medium brown onion , finely chopped
2 cloves garlic, crushed
1 ½ cups Arborio rice
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
4 (500g) chicken thigh fillets, trimmed, cubed

Combine stock and pasta sauce in a saucepan and to a simmer.  Heat oil in pan and add pancetta, onion and garlic.  Cook, stirring, until onion has softened (about 5 minutes).

Now add the rice and rosemary and stir well to ensure rice is coated with oil and translucent.  Cook while stirring for 1 minute and then add wine.  Allow the wine to boil and add chicken stirring well to combine.

From here add 1/3 cup tomato stock mixture and cook stirring regularly.  Once absorbed, add another 1/3 cup and continue to do this until the rice is tender and creamy (‘aldente’).  This should take about 20-25 minutes.  When finished, season to taste and serve topped with grated parmesan cheese and chopped parsley.

The Klutzy Cook Notes

• Bacon can be substituted for pancetta.
• Use a wine you would be happy to drink.  If you wouldn’t drink it, don’t spoil your food with it.
• It is important to stir the risotto often – the grains rubbing together results in the creamy texture.

Cooking risotto is something that takes a little time and the dish requires constant attention, but with some patience (and a glass of wine) the rewards are definitely worth it.

What is your favourite risotto?