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All In The Rissoto - Chicken with Rissoto
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Wonderful and hardy

stevie z

Serves/Makes:serves 2 or more

  • 4 oz (112 grm). chicken, trimmed and skinned
  • 2 cups (475 ml) rissoto
  • 1 tbsp (15 ml). chopped garlic
  • 2 oz (56 grm). panchetta (optional)
  • 4 medium shitaki mushroom caps
  • 2 oz (56 grm). canned artichoke hearts
  • 2 medium roma tomato, cut and oven roasted
  • 6-10 fresh snow peas
  • 2 3 oz (84 grm) fresh spinach
  • 2 cups (475 ml) white wine or chicken stock
  • 5 tbsp (70 ml). olive oil
  • 2 tbsp (30 ml). lemon juice
  • salt and pepper
  • 1 tbsp (15 ml). butter
  • Trim and cut chicken into very thin strips.
  • Add all the olive oil.
  • Add the panchetta and brown.
  • Add the garlic.
  • When garlic starts to brown add chicken and mushrooms.
  • Brown chicken and add artichoke and roma tomato.
  • Add the fresh snow peas with the white wine.
  • Add the lemon juice and butter.
  • Simmer till sauce thickens to a creamy thickness.
  • Rissoto:
  • Use what you want to cook the rissoto with, but a 3 quarts (2850 ml) sauce pan will do.
  • Add 2 tbsp (30 ml). olive oil to the sauce pan.
  • When oil is hot (not smoking) add rissoto and brown lightly.
  • Add chicken stock or water to cook--it will take some attension--add water until desired tenderness.
  • Let sit for 10 minutes.
  • Open and fold it to thicken.
  • Place a small amount of rissoto on plate making a bed,place spinach into the middle and then scoop nice sized portion of chicken around the plate.
  • Top with sauce from the pan.
Great the next day wrap in tortilla.

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