Chicken breast risotto

by Selwyn
Any category, Any kitchen, European cuisine, Prescriptions, Risotto, Risotto with meat
7 February 2022
1 min read

Ingredients portion 4

Arborio rice 120g

Onions 1 piece

Garlic 1 clove

Chicken fillet 500 g

White dry wine 70ml

Parmesan cheese 40 g

Saffron on the tip of a knife

Salt to taste

Ground black pepper to taste

Cooking instructions 25 minutes

1 Dilute a pinch of saffron in 50 ml boiling water. Chop the onion and garlic finely.

2 Sauté the onion, garlic and chicken fillets in a non-stick frying pan without oil. Stir in the rice, add the wine and steam for two to three minutes.

3 Pour in the saffron infusion and cook, stirring constantly. Add the water as it evaporates and stir constantly.

4 In total, cook the rice for 17 minutes. At 15 minutes, salt and pepper the risotto, stir in the grated Parmesan and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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