This risotto can be prepared in an Emile Henry ceramic casserole or a Le Creuset cast-iron casserole.
Ingredients
(for 6/8 people)
- 250gr of skinless chicken breast 3 carrots
- 100gr of fresh or frozen peas
- 1 onion
- 30gr of butter
- 1 tablespoon olive oil
- 400gr of rice
- 15cl of dry white wine
- 1 liter of chicken stock
- 2 pinches of saffron threads
- 10cl of heavy cream
- 100gr of Parmesan
- Fine salt and freshly ground pepper
Preparation
- Melt and heat the butter with the olive oil in the casserole and add the chicken cut into thin strips. Let it sweat gently for 5 or 6 minutes, season with salt and pepper, and remove it.
- Finely chop the onion and cut the carrots into small dice. Add them to the casserole and sweat over low heat.
- In another pot, bring the chicken stock to a boil with the saffron.
- Add the rice to the casserole with the onion and carrots and stir well to “pearl” it. Deglaze with the white wine and let it reduce completely. Add the peas.
- Keeping it on the heat, pour in the hot stock little by little with a ladle, allowing it to be fully absorbed each time until it has all been absorbed. At the end of cooking, adjust the salt, add the cream and the chicken pieces, mixing well. Grate Parmesan shavings on top, remove from the heat, cover, and let rest for 5 minutes before serving.
