This Rice Changed My Mind About Risotto: Grilled Chicken Risotto That My Family Could Eat Every Day

Follow Noah on Instagram: https://www.instagram.com/galuten

But the Don’t Panic Pantry Cookbook!: https://www.amazon.com/Dont-Panic-Pantry-Cookbook-Vegetarian/dp/0593319834

Grilled Chicken Risotto
Serves 4

4 garlic cloves
about 3 tablespoons finely chopped rosemary leaves
zest of half a lemon
about 1/4 cup olive oil, plus more for the risotto
about 1/4 cup lemon juice
salt
2 chicken breast, sliced in half lengthwise (to make 4 thin breasts)
a medium carrot or 2 small carrots, roughly chopped
2 stalks of celery, roughly chopped
half a peeled onion, roughly chopped
a handful of parsley leaves
2 more garlic cloves, roughly chopped
2 cups risotto rice, like Acquerello
2 cups homemade chicken stock
water
parmesan cheese to finish

In an airtight container combine the garlic, rosemary, lemon, olive oil and lemon juice. Season it with salt and mix it together. Season it until it tastes just slightly too salty to be a salad dressing. Add the chicken breasts and mix them together so that all the breasts are coated. Place it in the refrigerator, covered, for 2 to 8 hours to marinade.

Once it’s time to cook the rice, combine the carrot, celery, onion, parsley and garlic cloves in a blender or food processor and cook them until are a fine paste.

Place the stock in a pot and add a cup of water. Heat it until it is just below a simmer and then keep it warm.

Heat a dutch oven over medium-high heat. Add 2 tablespoons of olive oil and a tablespoon of butter. Once the butter is melted, pour in the blended mixture and season it with salt. Allow it to fry until the water has mostly evaporated out. Add the risotto and toast it, stirring constantly, for about 2 minutes. Begin to slowly add the stock, one ladle full at a time and continue stirring constantly, scraping the sides and bottom of the pan. Once the liquid has absorbed, add the next ladle. Continue until the risotto is cooked to your liking — about 12 to 30 minutes, depending on a lot of factors. It should be al dente, and just slightly undercooked. Season it to taste with more salt and then turn off the heat and cover.

Meanwhile, grill the chicken (or pan sear it) until it is just cooked through. Allow it to rest briefly. While the chicken is resting, taste the risotto. If it has stiffened up too much (it should be ever so slightly runny), add more warm stock or water to reconstitute.

Slice the chicken breast thinly. Ladle the risotto into bowls, then top with the grilled chicken. Finish it with parmesan cheese and a drizzle of olive oil. Eat immediately.