Brown Chicken Risotto

this risotto recipe is sponsored by Squarespace the tool that I use to produce my own professional website in less time than it takes to make risotto literally get your rice in the pan and then start building your site at squarespace.com slash Ragusa and get 10% off the risotto recipes I learned from always told me don't let anything Brown in the pan I arrived at this recipe by disregarding that advice to the best of my ability first thing is get a pan and I think a 10-inch pan or there abouts does a better job than a narrow pot but it also helps to have tall sides so you don't slosh things around as you're stirring this tall sided skillet is my new favorite for many things who makes it actually I love Chrissy Teigen I'll get it on medium-high heat with some olive oil and lay in a chicken thigh one thigh for two people I'd say boneless is easiest but any bit of dark meat would work while that's going I'll chop up one small shallot per person you could totally do an equivalent amount of onion maybe a quarter of an onion total I like shallots because they're single serving and they cook really fast and I'll peel and chop one carrot per person I like my risotto very vegetable heavy if you want a more standard risotto texture it may be do just one carrot for two people or even less cut them into any shape you want to put small pieces no bigger than these you need them to be cooked soft by the time the rice is done flip your thigh when it's really good and brown I'll cook the other side just until I'm afraid that my Fond is going to burn make some room dump in the veggies and pull the chicken out stir the veggies around and I'll let at least some of those get really good and brown time to think about rice arborio is usually the only risotto rice I can get at the grocery store though in a perfect world I get V alone a natto it's creamier it cooks faster but arborio is fine just a quarter cup of rice per person I say it always feels like it's not enough at this stage but it is I'll stir that around and let it sit for a sec toasting the rice like this for too long can actually make your finished product less creamy but I want that nutty browned flavor so I usually just let the bottom layer of rice get real toasted and I'll rely on the top layer to provide the creaminess after a minute or two you should be very scared that things are gonna burn and it's time to deglaze with white wine don't mean me bro this is totally traditional I just put in enough to cover the rice stir and scrape to deglaze and it should be almost evaporated within a minute next comes chicken stock and I'm just using a carton you absolutely do not have to get it simmering in another pan first the reason to cook risotto in a wide pan is that it'll get the stock real hot real fast when you just pour it straight in from the carton I'll throw in a bay leaf little pinches of dried sage and thyme classic roast poultry herbs a little pepper don't go crazy with the pepper you can really taste it a lot in a risotto it has been established empirically by many people that you do not have to stir risotto continuously or add the stock in tiny little doses to make it creamy the creaminess comes from the starch on the surface of the grains and that dissolves readily in liquid however I think the traditional method is still useful especially toward the end of cooking I'll show you why for now I've just poured in enough stock to more than cover the rice and that can just simmer by itself meanwhile I'll cut up my chicken thigh into little tiny pieces it's not quite cooked on the inside and that does not matter because it's going right back in the pan to braise stirring really doesn't quote-unquote draw out the starch I'm just doing it to keep the rice from sticking to the bottom I'll peel and chop up a few cloves of garlic nice and fine I prefer to add that right at the end otherwise I just don't taste it that first big dose of stock has been in there about 10 minutes and I can see the rice starting to go dry at this point I'll start adding more stock in tiny little doses not because that quote unquote draws out the starch but because I don't know how much stock this risotto is going to take I'm not into doing a recipe with a predetermined formula I just want to eyeball it and you can add liquid but you can't take it away so I think it pays to do conservative little doses at this stage this ended up taking 2/3 of a standard 32 ounce carton you can taste the rice at any time to gauge its doneness I think that you want to turn the heat off and start wrapping this up when the grains are still a little crunchy because by the time you get the last ingredients mixed in you slap this on a plate and you sit down to eat the rice will be perfect but only if you start that process when it's still a little underdone that rice was in the pan 15 minutes before I start this finishing stage garlic is in then your friend and mine frozen peas frozen solids so good so convenient and they'll help this cool to eating temperature faster pull out that bay leaf and toss it its sharp you don't want to eat it now is when you traditionally finish with butter and cheese I am on team tiny bit of butter and giant heap of grated pecorino taste it for seasoning you might need more salt depending on how salty your cart and stock was and how much cheese you put in and maybe a little bit more butter and last thing I do is put in a tiny glug of fresh wine if you do that right at the end I think it brightens everything up a lot and there you go pretty stiff texture like I like it I don't like soupy risotto but you do you you can always add liquid now one thing to consider is that if you want to put in a ton of meat or vegetables in your risotto like I do you're gonna sacrifice some creaminess there simply isn't enough rice in there proportionally to make it super creamy if that bothers you put in less vegetables or do what I suspect many restaurants do and melt in like a whole stick of butter I'm good with this as is though a risotto with the strong flavor of a roast chicken dinner super hearty love it and because you don't have to constantly stir risotto as you are cooking it you really could build your new professional or personal website in the time it takes to make that recipe as long as you use Squarespace in addition to having beautiful modern templates for any aesthetic or function Squarespace has every tool that you could need to make content and transact business on your site it's got powerful blogging tools to help you share your recipes your photos your videos and a Squarespace can help you with audience engagement you can collect email addresses on your site and then send out newsletters or offers to any unique mailing lists you want to create and of course all the e-commerce functions are built right into Squarespace - you could get a functioning online store up and running in minutes get your site started for free at squarespace.com and when you're ready to publish or buy a domain go to squarespace.com slash Ragusa to get 10% off and at that point your risotto should be done you want to eat it right away risotto really is better right after it's cooked it'll go soft and kind of putting you real fast as it sits and reheating it will not reverse that process which is one reason my home made risottos are usually way better than what you get at restaurants

Channel: Adam Ragusea

Views: 747,217

Rating: 4.9212756 out of 5

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Id: GbgyJ5YOD0E

Length: 6min 47sec (407 seconds)

Published: Thu Sep 26 2019