What I love about risotto is that it is so versatile. Have some leftover chicken? Great! Chicken stock, peas and parmesan? Perfect!

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A few days ago I baked some skinless, boneless chicken breast with some spices in the oven. I had some leftovers and which I used for this recipe. I added a few stems of green asparagus, frozen peas, and parmesan. Within 20 - 25 minutes you'll have a great dish that you can eat out of a bowl on your couch. Comforting, yet elegant at the same time.

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The trick to a really nice risotto is not to interrupt the cooking process. That being said, heat your stock in a separate pot and keep it hot. That way, when you poor it ladle by ladle into the pan, it won't cool down the rice and interrupt the cooking process.

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There are 3 types of rice that are best for Risotto.

 

Carnaroli, it has a great flavor and each grain maintains its shape. It produces the creamiest risotto.

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Arborio, the risotto will not be as creamy as with Carnaroli. However, it is easy to find and makes for a good Risotto. At least I think so.

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Even harder to find is Vialone Nano. It is grown in the Veneto region. It cooks up more quickly and has a high starch content, so it makes up for a creamy risotto. 

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For the risotto:

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2 tbl spoons of butter (+1 to add at the end)

2 tbl spoons of olive oil

2 small shallots finely diced

2 cloves of garlic finely diced

1 cup of Arborio rice

1 cup of white wine (dry)

3 - 4 cups of chicken stock (low sodium)

6 stems of green asparagus (cut into pieces)

1 skinless, boneless chicken breast (already cooked)

1 cup of frozen peas

3/4 of a cup of grated parmesan

1/2 of a cup of finely chopped parsley

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Heat the chicken stock in a separate pot and keep it hot. No need to boil it.

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Put 2 tbl spoons of butter and 2 tbl spoons of olive oil in a pan. I use a heavy pan that I heat up over medium heat. Once the butter is melted add the garlic and the shallots to it. Sweat until soft, but not browned. You do not want the garlic to become bitter.

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Once the garlic and shallots have softened, add the rice to the pan. Sauté the rice until it becomes translucent, about 4 minutes. Add the white wine and let the rice completely absorb it. This will add some nice acidity and flavor to it. 

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When the rice has absorbed the white wine, add asparagus, chicken and a ladle full of chicken stock. Let the rice absorb the chicken stock before you add another one, about 3 minutes. The trick is to cook the rice "al '0nda" on the wave or waivy. It means not clumpy + slightly moist. 

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Add one ladle at a time, taste your risotto after about 18 minutes. If the rice still has a firmer bite, let it cook for a few more minutes. If Keep the rice cooking in stock, you might want to add only 1/2 a ladle full of stock towards the end. The rice will have time to absorb all the liquid without overcooking. 

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When the Risotto is done add the parmesan, peas, and butter to the risotto. Stir until well combined. If you use low sodium chicken stock, give it a taste. The parmesan adds salt to the Risotto, but it might not be enough.

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Prost, Friends!

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