Recipe: Risotto with Chicken, Porcini and Broccoli Rabe

By Nancy Caivano

Risotto with Chicken,
Porcini and Broccoli Rabe

Serves 6

Ingredients:

1/2 oz dried porcini mushrooms
2/3 cup hot water
9 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts
Salt and Pepper
All purpose flour
5 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
1 lb broccoli rabe, trim tough stems
and tough leaves, coarsely chop remaining
1 onion, chopped
1 shallot, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1 cup grated Pecorino Romano cheese (or Parmesan)

Method:

Combine porcini and hot water and let soak for 30 minutes. Strain soaking liquid through a rinsed and squeezed paper towel, set over a cup, reserving it. Wash the porcini under cold water to remove any grit and chop them coarsely. Set aside. Add soaking liquid to simmering chicken stock.

In a large skillet, heat 3 tbsp olive oil. Season chicken on both sides with salt and pepper and dredge in flour, shaking off excess. sauté until golden brown and cooked through. Set on paper towels to drain. When cool enough to handle, dice chicken. Set aside.

In a large skillet, heat 3 tbsp olive oil over medium-high heat. Add garlic and crushed red pepper flakes and cook until garlic is just beginning to brown. Add broccoli rabe and sauté 5 minutes. Reduce heat to low, and cover. Cook another 10 minutes. Raise heat to high, and sauté to make any liquid evaporate. When all liquid is evaporated season with salt and pepper and remove from heat.

In a large saucepan, heat remaining 3 tbsp olive oil over medium-high heat. Add onion, shallot and broccoli rabe. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add chicken and porcini.

After last addition of stock is absorbed, remove from heat, and stir in butter, and Romano. Season with salt and pepper. Serve immediately.

Note:
If you do not enjoy broccoli rabe, substitute another green, such as kale, spinach, escarole, Swiss chard, beet or mustard greens.