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11 August 2009

Thyme and Chicken Risotto with Crispy Garlic Breadcrumbs

I saw a Jamie Oliver recipe recently which inspired me to make risotto. The risotto that he made was quite 'loose' - a lot more creamy than any other risotto I have ever made. As he described it 'oozy'.

To flavour I used thyme, celery and garlic. And I complimented the 'oozy' risotto with crisp breadcrumbs. And because Mark always likes meat with his meals, I added chicken.

I was very happy with the result. It seems my camera is dying, so unfortunately I don't have photos of this dish.

Ingredients (serves 2)
1 cup fresh breadcrumbs
2 cloves garlic crushed
Olive oil
1 brown onion chopped
1 stalk celery finely chopped
2 cloves garlic (extra)
1 cup arborio rice
2 tablespoons finely chopped fresh thyme
1 glass white wine
4-5 cups chicken stock
1 chicken breast trimmed
1 cup grated parmesan
50g butter


Preheat oven to 220 degrees. Combine fresh breadcrumbs, garlic and enough olive oil to coat the breadcrumbs in a bowl. Mix to combine. Spread over a roasting tray and roast until crisp. Set aside.

Heat the chicken stock in a small saucepan until simmering.

Heat a few tablespoons olive oil in a medium sized saucepan over medium heat. Add the onion and celery and cook until soft. Add the garlic and cook for 30-60 seconds. Add the arborio rice and cook until translucent. Add the thyme.

Pour in about a glass of white wine and cook, stirring, until absorbed. Add salt and pepper. Use a soup ladle to add the chicken stock one ladle full at a time, stirring well, and adding more stock once the last ladle full has been absorbed.

While the risotto is cooking, cook the chicken breast in a fry pan with a little oil until cooked through. Slice thinly. Set aside.

You probably won't need all the chicken stock. When about 2/3 of the stock has been absorbed, taste the risotto. It should be creamy on the outside but still with a bit of a "bite" in the centre. Don't let it become too thick - some of the liquid should remain.

Once cooked, stir through the parmesan and butter and place the lid on the saucepan for 3 minutes. Just before serving, stir through chicken. Serve topped with crisp breadcrumbs.

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