Recipe for Risotto Pollo Alla Provenzale

Ingredients

1 tablespoon olive oil
2 tablespoon unsalted butter
1 clove garlic; finely minced
1/2 yellow pepper; seeds and
1 core removed; cut into thin
1 stips
1 boneless chicken breast
1 about 1/2 lb., skin and
1 cartilage removed; cut into
1 thin strips
1 cup canned italian plum tomatoes
1 crushed or finely chopped
1 with their juice
5 cup chicken broth
1/2 cup dry white wine or broth
2 tablespoon unsalted butter
1 tablespoon oil (prefeerably olive oil)
1/3 cup onion; finely minced
1 1/2 cup arborio rice

Instructions

Heat the oil and butter in a skillet over moderate heat. Add the garlic, yellow perpper, and olives and cook for 5 minutes. Stir in the chicken and tomatoes. Turn the heat to low and simmer slowly while you prepare the risotto, stirring occassionally.

Bring the broth to a steady simmer in a saucepan on top of the stove. Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1-2 minutes, until it begins to soften, being careful not to brown it.

Add the rice to the casserole, using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

After approximately 18n minutes, when the rice is tender but still firm, add the reserved broth and the chicken-tomatoes-olive mixture. Stir vigorously to combine the rice. Serve immediately.

VARIATIONS: 1. Add 1 tablespoon balsamic vinegar to the chicken with the : garlic, pepper, and olives. 2. Prepare recipe, but reserve the yellow pepper. While the : risotto is cooking, wash the pepper and place it directly over a : low flame on the stove or under the broiler, turning frequently : until the pepper skin has been completely blackened. Run the : pepper under cold water to remove the charred skin, cut it into : halves, and remove the stem, ribs, and seeds. Slice the pepper into : strips and spoon 2 tablespoons of olive oil over them. Serve the : risotto with yellow pepper strips as a garnish on each serving.





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