Risotto pollo alla provenzale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Unsalted butter |
| 1 | Clove garlic; finely minced | |
| ½ | Yellow pepper; seeds and | |
| Core removed; cut into thin | ||
| Stips | ||
| 1 | Boneless chicken breast; | |
| About 1/2 lb., skin and | ||
| Cartilage removed; cut into | ||
| Thin strips | ||
| 1 | cup | Canned Italian plum tomatoes |
| Crushed or finely chopped | ||
| With their juice | ||
| 5 | cups | Chicken broth |
| ½ | cup | Dry white wine or broth |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Oil (prefeerably olive oil) |
| ⅓ | cup | Onion; finely minced |
| 1½ | cup | Arborio rice |
Directions
Heat the oil and butter in a skillet over moderate heat. Add the garlic, yellow perpper, and olives and cook for 5 minutes. Stir in the chicken and tomatoes. Turn the heat to low and simmer slowly while you prepare the risotto, stirring occassionally.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1-2 minutes, until it begins to soften, being careful not to brown it.
Add the rice to the casserole, using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. Stir frequently to prevent sticking.
After approximately 18n minutes, when the rice is tender but still firm, add the reserved broth and the chicken-tomatoes-olive mixture.
Stir vigorously to combine the rice. Serve immediately.
VARIATIONS: 1. Add 1 tablespoon balsamic vinegar to the chicken with the
: garlic, pepper, and olives. 2. Prepare recipe, but reserve the yellow pepper. While the
: risotto is cooking, wash the pepper and place it directly over a
: low flame on the stove or under the broiler, turning frequently
: until the pepper skin has been completely blackened. Run the : pepper under cold water to remove the charred skin, cut it into
: halves, and remove the stem, ribs, and seeds. Slice the pepper into
: strips and spoon 2 tablespoons of olive oil over them. Serve the
: risotto with yellow pepper strips as a garnish on each serving. Submitted By CAROLE CRONAN On 12-17-94