Chicken Risotto with a Porcini Glaze
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Chicken breast, skin on |
| 60 | g | Onions |
| 1.2 | l | KNORR Paste Bouillon Clear Chicken |
| 125 | ml | Olive oil |
| 600 | g | Arborio rice |
| 60 | g | Parmesan cheese |
| 20 | g | Basil |
Preparation
Advance Preparation
Warm the serving plates.
1. Prepare and cut the chicken meat removing excess fat as appropriate. Chop the onions.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water.
3. In a saute pan add the oil and bring to a medium to high heat, add the onions and cook without colour for 2-3 minutes. Add the chicken and rice and cook without colour for 2-3 minutes.
4. Gradually add the clear bouillon, cover with a lid and allow simmering gently on the side of the stove until the rice is cooked and moist.
5. Mix in ¾ of the grated Parmesan, centre of plate, drizzle the porcini glaze around and sprinkle the risotto with the remaining Parmesan and basil leaves.
Handy Hints
To add a little colour to the rice, a teaspoon of turmeric or a pinch of saffron can be added at method 3.
