Chicken Tarragon Risotto
Preparation and cooking time: 30 minutes
Tarragon is a classic pairing with chicken. A bit of carrot, leek and celeriac make this a complete dinner, with just a hint of spring-time flavors. As with all risottos,
this will be quite soft when finished. It will continue to absorb liquid and the leftovers (if any) will be very stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Ingredients:
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 medium leek, 40gr, 1.4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 1/4 cups chicken stock, 500gr, 17.6oz
- 1 tsp butter, 5gr, .17oz
- 1 tsp olive oil, 4.5gr, .16oz
- 1/2 cup grated Parmesan cheese, 50gr, 1.8oz
- Condimenti
- 1 chicken breast, boneless, skinless, 150gr, 5.3oz
- 1 carrot, 90gr, 3.2oz
- 1 thick slice celeriac equivalent amount to the carrot when cut, 90gr, 3.2oz
- 1/2 medium leek, 40gr, 1.4oz
- 2 tsp tarragon
- 2 tsp olive oil, 9gr, .32oz
- 1/4 cup (2oz, 60ml) chicken stock, 56gr, 2oz
- 2 tbs Greek yogurt, 37gr, 1.3oz
Instructions:
- Heat chicken stock and keep hot over low heat.
- Clean and trim the leek.
- Cut it in half, the long way and thinly slice.
- Peel the carrot and cut in half lengthwise. Thinly slice into half-circles.
- Peel the celeriac and cut into similar size slices as the carrot.
- Cut chicken into bite-size pieces.
- In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent.
- Add the rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan, Greek yogurt and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately.
- Condimenti
- Heat oil in medium skillet. Add leek, carrot, celeriac and sauté until tender.
- Add chicken and brown lightly.
- Add stock and tarragon, cover and simmer until chicken is cooked through.
- Turn off heat and keep warm until needed for risotto.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
