Chicken Scampi Risotto

Chicken Scampi Risotto

czwartek, 6 lutego 2014

Chicken Scampi Risotto

Time: 1 hrs

Ingredients

• 2 lbs boneless chicken breasts, cut into small strips
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated romano cheese or 1/4 cup parmesan cheese
• 1 onion, chopped
• 9 tablespoons olive oil (divided)
• 1 tablespoon minced garlic
• 2 cups arborio rice
• 1/2 cup white wine
• 4 -6 cups chicken broth (heated with juice of 2 lemons)
• 4 tablespoons butter
• 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
• 1/4 cup parsley, chopped

Directions

• 1 Beat egg in a large bowl. Add chicken pieces and toss to coat.
• 2 Combine bread crumbs with 1/4 cup grated cheese in a large bowl.
• 3 Add chicken and toss well.
• 4 Heat 3 tablespoons oil in a large, non-stick skillet over medium high heat.
• 5 Add half of chicken and stir fry about 5 minutes or until browned and cooked through.
• 6 Drain on paper towels.
• 7 Repeat with remaining chicken and 3 more tablespoons oil.
• 8 In same skillet, heat remaining 3 tablespoons olive oil over medium high heat.
• 9 Add onion and garlic and cook until onion is softened, but not browned.
• 10 Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
• 11 Add wine, stirring CONSTANTLY, and let wine totally evaporate.
• 12 When wine is evaporated, begin adding broth (make sure you keep the broth simmering in another pot!).
• 13 1/2 cup (or one ladle) at a time, letting each addition evaporate before adding the next.
• 14 After fourth addition of broth is added, begin tasting rice after each addition has evaporated.
• 15 Rice should be al dente when done.
• 16 After 4th addition, add chicken.
• 17 When risotto is to the desired consistency, remove from heat and stir in butter, grated cheese and parsley.
• 18 Serve immediately.