05 May Chicken & asparagus risotto
2 chicken breasts, diced into 2.5cm chunks
250g carnaroli risotto rice
8 asparagus stalks, cut into 2.5cm sections
2 shallots, finely diced
2 cloves of garlic, crushed
250ml white wine
1.5l good quality chicken stock
salt and pepper
100g grated parmesan
Season the chunks of chicken in salt and pepper and fry in oil for 3-4 minutes, then add the asparagus for a further 1-2 until everything is cooked. Place on a piece of kitchen roll for later use. Bring the stock to a simmer on the stove.
Melt a good knob of butter and oil in a wide, heavy based frying pan and fry the shallots and garlic until translucent. Add in the rice and stir until coated in oil – cook over a medium heat for 2-3 minutes until the rice husks split, from this point on do not stir the rice any more.
Add the wine and cook until all the alcohol has been burned off, then add a ladle of stock to the rice. Once it has all been absorbed add another ladle, repeating for approximately 20 minutes.
Put back in the chicken and asparagus and warm through for 2-3 minutes.
To finish, stir another good knob of butter into the rice and a good amount of grated parmesan, season to taste with salt and pepper. Serve in deep bowls with some parmesan on top.