Chicken Risotto with Green Peas by Charlie Locke Shareno comments
Risottos are a filling and healthy food to prepare on a budget. Chicken risotto with green peas is a refreshing blend of spring vegetables, chicken and lemon. (I also recommend this mushroom risotto.)
600g risotto rice
2 large onions, peeled and finely sliced
3 garlic cloves, peeled and minced
2-4 tbsp extra virgin olive oil
A generous splash or two of Martini, or white wine
6 chicken breasts sliced into diagonal strips about 1.5cm wide, skin removed
1.5L prepared, hot chicken stock
300g courgettes, halved then sliced into long, thin strands – or however you prefer them
2-3 tbsp crème fraiche or double cream
2 tbsp fresh coriander, roughly chopped
1 tbsp fresh parsley, roughly chopped
A generous twist or two of freshly squeezed lemon juice
Salt and fresh ground black pepper to season
Heat the olive oil in a large heavy-bottomed pan. Sauté the onions and courgettes until soft. Add the minced garlic and the chicken pieces; fry until the chicken is well-browned on all sides and about 2/3 cooked throughout.
Add the rice to the pan, coat it all over with the oil and juices and fry for a couple of minutes. Splash in the Martini, turn the pan down to a simmer and reduce away all of the Martini.
Spoon in a ladle or two of the hot chicken stock. Stir it in and with the pan uncovered, simmer the rice until the stock is absorbed. Continue to add ladlefuls of stock in this way until the rice is fully cooked. Stir the contents of the pan regularly. Some of the chicken will fall apart in the cooking process, but this is normal and just contributes to the texture of the dish.
Use your judgement to gauge when the rice is around 10 minutes from being cooked, adding in the peas at this point, and stirring everything together.
Once the rice is cooked, remove it from the heat, season the pan well with salt and pepper, spoon in and combine the crème fraiche, twist over the lemon, and sprinkle over with half of the coriander and all of the parsley.
Serve into pretty bowls and garnish with the remaining coriander.
Duration: 30 minutes to prepare, 40-60 minutes to cook
Recipe for: 6 servings
WILD RICE CHICKEN SUPREME
SERVES 6 TO 8
1 6-ounce package wild rice
¼ cup butter
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
dash black pepper
1 cup half and half
1 cup chicken broth
2 cups cubed, cooked chicken
1/3 cup diced pimento
1/3 cup chopped fresh parsley
¼ cup chopped slivered almonds
Preheat oven to 400 degrees.
Cook contents of rice and seasoning packet according to package directions.
While rice is cooking, melt butter in a large saucepan.
Add onion and cook over low heat until tender.
Stir in flour, salt and pepper.
Gradually stir in half and half and chicken broth.
Cook, stirring constantly, until thickened.
Stir in chicken, pimento, parsley, almonds and cooked rice.
Pour into a greased 2-quart casserole dish.
Bake uncovered for 30 minutes.
basic risotto recipe
1 litre stock (chicken fish or vegetable as appropriate)
1 tablespoon olive oil
3 finely chopped shallots or 2 medium onions
a head of celery finely chopped (discard any tough outer sticks) sea salt and black pepper
2 cloves of garlic finely chopped
400g risotto rice
100ml dry white vermouth (dry martini or noillly prat) or dry white wine
100g freshly grated parmesan cheese
Heat the stock.
Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
Turn up the heat now.
At this crucial point you can’t leave the pan and anyway this is the best bit.
While slowly stirring continuously you are beginning to fry the rice.
You don’t want any colour at any point (so remember you’re in control and if the temperature seems too high turn it down a bit).
You must keep the rice moving.
After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that’s fine).
Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
I must admit I’m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
Try both see what you think.
Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
Turn down the heat to a highish simmer (the reason we don’t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
This will take about 15 minutes.
Taste the rice is it cooked?
Carry on adding stock until the rice is soft but with a slight bite.
Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
Eat it as soon as possible while it retains its moist texture.
Serve it on its own or with a crisp green salad and a hunk of crusty bread.
If you follow this recipe I promise you’ll be making some of the best risottos out. The real secret of a good risotto I’m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it’s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
400g asparagus trimmed of hard stems
400g risotto rice
3 tbspns single cream
large handful of basil leaves roughly torn
3 tbspns olive oil
1 medium onion peeled and finely chopped
5 spring onions coarsley chopped
150ml dry white wine
1.2L hot chicken or beef stock with fat removed
85g grated parmesan cheese
salt and freshly ground black pepper
Cut the asparagus tips off and set aside.
Cut each stalk into two and cook in plenty of lightly salted boiling water for 2 minutes. Remove from the pan with a slotted spoon and drain.
Next drop the tips in the boiling water and boil very briefly for 30 seconds only.
Take out of the pan and drain separately.
Place just over half of the stalk pieces in a liquidizer with the cream a few basil leaves and stems and 23 tablespoons of the asparagus cooking liquid.
Liquidize to a light green velvety sauce and set aside.
Chop the remaining stalk pieces into thin rounds.
Heat the oil in a heavy wide based pan and saute the onion and spring onions in it until just wilted.
Add the rice gradually stirring over a gentle heat until well coated in the oil.
Add the wine and once absorbed start adding ladlefuls of the hot stock and 150ml of the asparagus cooking liquid.
Keep stirring to prevent the rice from sticking.
After about 25 minutes when the rice has doubled its volume is losing its chalky colour and is becoming soft season to taste and add the liquidized asparagus.
Stir it gently into the risotto which will turn a lovely pale green colour.
Simmer for 10 more minutes.
Keep tasting the rice at this stage in order to catch it at the desired moment.
It should be soft outside but firm in the middle.
It should also have a very creamy appearance so add more liquid if necessary.
Once the risotto is ready add the remaining basil half of the Parmesan the asparagus stalk segments and half of the tips.
Mix gently cover and turn the heat off.
It can now wait for s minutes but no more.
Empty on to a warm platter scatter the remaining asparagus over the top garnish with a few more basil leaves if you wish and serve with a bowl of the remaining cheese.
This is a risotto with a very refined taste and elegant looks making it perfectfor a summer lunch or an al fresco dinner. It is best to make the stock beforehand so the dish is not too laborious on the day. Allow about 85g arborio carnaroli or vialone nano rice per person. Remember that a risotto has to be cooked and consumed immediately while it is still smooth and creamy. A crisp green salad and fresh bread are the perfect accompaniment to the dish.
BEEF, RICE, & CHILI CASSEROLE
Comments: I used miracle whip light. 2% cheddar cheese very lean ground beef. I made the meat mixture the night before & put in refrigerator. I heated 45 min. in oven, the topped with cheese & corn chips.
1 lb. ground beef
1 c. chopped celery
1/2 c. chopped onion
1 small green pepper, chopped
1 garlic clove, minced
2 c. cooked rice
1 (15 oz.) can chili con carne (no beans)
2/3 c. mayonnaise
Few drops hot pepper sauce
1/2 t. salt
1 (10 oz.) can tomatoes with green chilies
2 c. grated cheddar cheese
4 c. crushed corn chips
In skillet, cook ground beef, celery, onion, green pepper & garlic until meat is browned & vegetables are tender; drain.
Stir in rice, chili, mayonnaise, hot pepper sauce, salt & tomatoes.
Pour mixture into a 9″ x 12″ Pammed cake pan.
Bake at 350 for 35 – 45 min. or until heated through.
Top with cheese & crushed corn chips.
Return to oven for 10 min. or until cheese is melted.
Let stand a few minutes before serving.
Category: Japanese|Rice|Main dishes|Appetizers|
Yield: 6 servings
Strictly speaking, California rolls are not Japanese – you would be hard pressed to find them in Japan, – but they are a marvelous example how cooking techniques can be deliciously adapted to local ingredients. I give this recipe here as a beacon for all experimental cooks:
12 cups cooked sushi rice – see separate recipe
6 sheets nori – seaweed
1 medium cucumber
1/2 tbsp lemon juice
9 imitation crab stick – or cooked snow crab meat
gari – pickled ginger, see separated recipe
Prepare the sushi rice according to above recipe using 2 cups of Japanese rice.
Preparation of the filling:
Wash and peel the cucumber. Seed it and cut it in thin long strips. Cut the avocado in two, remove the pit and peel, and cut it likewise. Sprinkle a few drops of lemon on it to keep it from darkening. Cut the crab sticks in two lengthwise.
Put a nori sheet in the center of a dry bamboo rolling mat. Take about one sixth of the rice and spread it evenly on the nori leaving one inch at the far end of the nori sheet, in order to have a quarter inch-thick layer of rice on the sheet. To handle the rice, wet your fingers with water mixed with a little bit of vinegar. Dispose one sixth of the cucumber and avocado strips on a two-inch strip in the center of the rice. Arrange the crab sticks on top. Start rolling by taking the end of the rolling mat nearest to you and bringing it over the end of the layer of rice. Press to make a tight roll while pulling back the end of the bamboo mat as neccessary. With a wet towel, push softly on the sides of the roll to arrange the filling. If necessary, wet a little the end of the nori sheet to help closing the roll. Remove the rolling mat. Cut 1 inch-thick slices with a wet knife. Repeat for the other nori sheets.
Serve with wasabi, soy sauce and gari at the side. The soy sauce is poured in small individual plates and a little bit of wasabi is dissolved in it. Dip the sushi in it as you eat.
California rolls can be served as appetizer or as main dish. Many variations of filling are possible. Try for example cooked shrimps, raw tuna, shiitake nimono.