Friday, 22 January 2010

Rosemary and cinnamon chicken risotto

Also known as the Man Lure. This one's for special occasions.

Serves 2

2 chicken breast supremes
Chorizo sausage - allow about a forefinger's length each
1 pack of asparagus
1 large onion
1 garlic clove, crushed
1.5 tsp cinnamon
1 tsp brown sugar
fresh rosemary
black pepper

chicken stock
white wine (about a large glass)

Ive not put exact quantities for the risotto part because you don't know how hungry you'll be but a good dried weight to start with is about 70g per person; add the wine and then enough chicken stock to cook it, you'll have to stand and watch it.

Fry off the onion and garlic

Add the cinnamopn, chorizo, black pepper, brown sugar and rosemary and cook for a few minutes to let the flavours get together

Add the chicken - you can cube it or leave it whole, your call - and seal it off.

Add the rice to the pan and then, using the wine first (and let the alcohol cook off before you add the stock), just barely cover the rice with liquid. You need to be hanging around watching it now, stirring gently and checking if it needs more liquid. When the risotto is almost done, gently saute the asparagus in a little bit of butter and salt.

When it's all done, add a few more snips of rosemary to the risotto, serve it with the asparagus on top and some more of your wine, and wait for the compliments to start. Ha ha.

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