Cyberbabe
Love been a Girl
Thats - Good Italian Food in English,
I'm ½ Italian "on my mothers side" and apart from Computers my other great love is cooking and my mum is a great teacher and good friend :)
Risotto With Caramelised Onions And Roasted Chicken in this recipe, onions caramelised with balsamic vinegar are combined with creamy risotto and moist roasted chicken (gorgeous) heres how ---
The chicken is optional and can easily be eliminated, "Pork" i would offer a little grated cheese such as Parmesan or pecorino to top the risotto when serving. You may choose to roast your own chicken, or purchase a rotisserie chicken from your local supermarket.
1/4-Cup Olive Oil
1 Medium Onion, Coarsely Chopped
1/4 Cup Aceto Balsamico di Modena (Balsamic Vinegar)
1/4 Cup Dry White Wine
400g Arborio Rice
7-8 Cups Chicken Broth
800g Roasted Chicken Cut Into Bite Sized Pieces
2 Tablespoons Butter
Salt & Pepper to taste
2 Tablespoons Fresh Chopped Thyme or Parsley
Cups 1 = 16 tablespoons or 1 standard tea cup
Heat all of the oil except 2 tbs. in a medium sized saucepan, and begin browning the onions over medium heat, stirring frequently. Cook until they are a dark, golden brown. Remove from the heat and stir in the balsamic vinegar. Set aside. In a separate pan, add the 2 tbs. oil, then the rice, and mix well. Cook for only a minute or two, and then add the white wine. Stirring continuously over medium low heat, begin to add a little of the broth, adding more as each addition is absorbed.
Cook in this manner for about 20 minutes or until the rice is near cooked, add the onions and cook until heated through. Remove from the heat and stir in the butter and the roasted chicken. Season with salt and pepper as needed, and serve, sprinkling each dish with a little fresh thyme or parsley, we like this with New Potatoes.
Serves 4
I'm ½ Italian "on my mothers side" and apart from Computers my other great love is cooking and my mum is a great teacher and good friend :)
Risotto With Caramelised Onions And Roasted Chicken in this recipe, onions caramelised with balsamic vinegar are combined with creamy risotto and moist roasted chicken (gorgeous) heres how ---
The chicken is optional and can easily be eliminated, "Pork" i would offer a little grated cheese such as Parmesan or pecorino to top the risotto when serving. You may choose to roast your own chicken, or purchase a rotisserie chicken from your local supermarket.
1/4-Cup Olive Oil
1 Medium Onion, Coarsely Chopped
1/4 Cup Aceto Balsamico di Modena (Balsamic Vinegar)
1/4 Cup Dry White Wine
400g Arborio Rice
7-8 Cups Chicken Broth
800g Roasted Chicken Cut Into Bite Sized Pieces
2 Tablespoons Butter
Salt & Pepper to taste
2 Tablespoons Fresh Chopped Thyme or Parsley
Cups 1 = 16 tablespoons or 1 standard tea cup
Heat all of the oil except 2 tbs. in a medium sized saucepan, and begin browning the onions over medium heat, stirring frequently. Cook until they are a dark, golden brown. Remove from the heat and stir in the balsamic vinegar. Set aside. In a separate pan, add the 2 tbs. oil, then the rice, and mix well. Cook for only a minute or two, and then add the white wine. Stirring continuously over medium low heat, begin to add a little of the broth, adding more as each addition is absorbed.
Cook in this manner for about 20 minutes or until the rice is near cooked, add the onions and cook until heated through. Remove from the heat and stir in the butter and the roasted chicken. Season with salt and pepper as needed, and serve, sprinkling each dish with a little fresh thyme or parsley, we like this with New Potatoes.
Serves 4
