Ingredients
2L boiling water
39.4ml chicken stock powder
2 chicken breasts
2 cups frozen peas
3 tbsp olive oil
100g butter
3 cups Arborio rice
1 onion
finely diced
1 cup dry white wine
2 tsp cloves garlic
crushed
1 cup grated parmesan cheese
Equipment
- 1 pan
Instructions
- Bring water to the boil and add chicken stock powder.
- Slice breasts in half so they are 1cm or less in thickness. Poach in chicken stock for 5 mins and set aside.
- Pour frozen peas in stock and return to the boil cooking for 2 mins and remove with a slotted spoon and set aside.
- Move stock to a low heat and a back burner on the stove.
- In a pan heat butter and olive oil and pour in rice and stir to ensure all grains are well coated.
- Add onion and garlic and cook for 2 mins.
- Pour in white wine and keep stirring.
- Ladle spoons of simmering stock into the pan and stir continually. Add another ladle of stock as the previous is absorbed by the rice.
- While doing this, dice poached chicken and set aside.
- When you add the last ladle of stock return chicken to the pan and stir in parmesan cheese.
- Add peas into the rice carefully so as not to mash them in.
- Serve with more grated parmesan cheese on top.
Notes
Tip
This is the traditional style of making risotto and is quite rewarding when you get a lovely creamy finish.
Tip
Remember that the rice can still have a little firmness to it’s centre and the consistency at the end is fine if it’s a little soupy.
Tip
Restaurant risotto has a good amount of butter stirred through it immediately before serving to give it a glossy presentation.
