~ Chicken and Olive Risotto ~

Three things to remember:

• Uno. Have all ingredients ready
• Due. Be patient
• Tre. Risotto is born in water and dies in wine

Ingredients:

Broth
5 cups chicken broth (fat removed)
1/2 cup dry white wine

Flavoring
2 tbs. unsalted butter
1 tbs. olive oil
1/3 cup finely minced onion

Rice
1-1/2 cup Arborio rice

Condiments
1 tbs. olive oil
2 tbs. unsalted butter
1 garlic clove, finely minced
1/2 yellow pepper cut into strips, seeds and core removed
1/2 cup pitted Kalamata olives (rinse before pitting)
1/2# boneless chicken breast cut into strips (about one breast)
1 cup finely chopped whole tomatoes with their juice

Cooking Instructions:

Broth
Bring broth to, and keep at, a barely perceptible simmer in a separate pot.

Condiments
Heat oil and butter in skillet over moderate heat.
Add the garlic, yellow pepper, and olives and cook for 5 minutes.
Stir in chicken and tomatoes.
Reduce heat to low and simmer slowly while cooking rice, stirring occasionally.

All the following cooking should be done at a moderate heat in a heavy 2-quart saucepan.

Flavoring
Heat the butter and oil.
Add onion and sauté for 1 to 2 minutes or until it begins to soften — do not brown.

Rice
Add rice all at once to flavoring mixture.
Using a wooden spoon, stir for one minute to make sure all the grains are coated.

Condiments
Add white wine and stir until completely absorbed.
Add 1/2 cup simmering broth at a time making sure each addition is fully absorbed before adding more.
Reserve 1/4 cup broth to be added at end. Stir constantly.
After about 18 minutes, when rice is tender but firm, add remaining 1/4 cup of broth and condiments. Stir completely. Serve immediately. Serves 4.

 
For additional recipes, see Andrew's Recipes.

 

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