HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

by Nancy Caivano

 

Risotto with Chicken,
Roasted Fennel and Boursin

Serves 6

 

Ingredients:

1 large fennel bulb,
   greens and stem removed, halved
1/4 cup plus 6 tbsp olive oil
1 lb boneless, skinless chicken breast
Salt and Pepper
All purpose flour
1/4 cup chicken stock
4 cups simmering chicken stock
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 leek, washed well and thinly sliced
2 cups Arborio rice
1/2 cup dry white wine
3 tbsp butter
3/4 cup grated pecorino Romano cheese (or Parmesan)
1/2 cup Boursin cheese
1/4 cup parsley, chopped

 

Method:

Preheat oven to 375 degrees F. Coat fennel with 1/4 cup olive oil. Wrap in foil and roast until very soft. When cool enough to handle, chop coarsely. Season with salt and pepper and set aside.

Heat 3 tbsp olive oil over medium-high heat in a large saucepan. Season chicken with salt and pepper and dredge in flour. sauté until golden brown and cooked through. Remove from pan and place on paper towels to drain. Add 1/4 cup of chicken stock to pan to deglaze, scraping pan to remove any browned bits. Add to the 4 cups of simmering chicken stock.

In a large saucepan, heat remaining 3 tbsp olive oil over medium-high heat. Add onion, garlic, and leek. 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.

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

 

Progressive Meal Courses

Appetizer Recipes
First Course Recipes
Second Course Recipes: Main Courses
Third Course Recipes: Side Dishes
Fourth Course Recipes: Salads
Final Course Recipes: Desserts
 


Pasta, Risotto and You Archive

 

This page created March 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.