THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
ROAST CHICKEN RISOTTO WITH CHICKEN CRACKLING
Elevate a standard risotto to something out-of-this-world with a few tweaks. It's great for using up leftover roast chicken. Finish with drops of truffle oil
Provided by Cassie Best
Categories Dinner
Time 1h5m
Number Of Ingredients 14
Steps:
- Strip all the meat from the chicken carcass, shredding it into bite-sized pieces. Transfer to a plate along with any skin you can salvage and any jellied juices and fat, then chill until needed. Put the carcass in a large saucepan with the carrot, halved onion and bay leaves. Cover with cold water, then bring to the boil. Reduce the heat to a gentle simmer, cover and cook for at least 30 mins and up to 2 hrs until you have about 1 litre of stock. Strain through a sieve into a large jug or pan. Discard the bones, bay and veg. If you end up with more than 1 litre of stock, continue to cook over a high heat to reduce. Whisk in the stock cubes until dissolved, then keep the pan warm over a low heat while you make the risotto.
- Heat a large casserole or high- sided frying pan over a low heat. Melt the butter, add the oil and fry the chopped onion for 10 mins until soft and translucent. Add the garlic and stir for 1 min more, then add the rice. Cook, continuing to stir for a few minutes until the rice has absorbed some of the butter and is shiny. Pour in the wine and stir until the liquid has bubbled away.
- Add the lemon zest and thyme, then a generous ladleful of the warm stock. Continue to cook the risotto over a low-medium heat for 20 mins, stirring often, adding the stock a ladleful at a time and allowing it to be absorbed before the next addition. Add the reserved chicken and any jellied juices and fat towards the end of the cooking time to warm through. The risotto should be loose and soupy, and the rice grains very nearly cooked, but still retaining a little bite. Stir in some more stock to loosen if needed (or kettle-hot water if you've run out), then a large knob of butter and the parmesan. Season well and cover. Leave for a few minutes for the butter and cheese to be absorbed while you make the crackling.
- Tear or chop the chicken skin into small pieces, then put in a cold, dry frying pan. If the skin is quite lean (with no fatty patches) add a drizzle of oil; otherwise, the fat should render from the skin and start to sizzle. Fry for a few minutes until the skin is crisp, then transfer to a plate lined with kitchen paper.
- Check the consistency of the risotto again - the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.
Nutrition Facts : Calories 680 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium
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