Pollo con Risotto Zucca

Pollo con Risotto Zucca

Ingredients:

  • ½ cup        Dumante Pistachio Liquore
  • ¼ cup        Extra Virgin Olive Oil
  • ½ cup        Clover Honey
  • ¼ cup        Lemon Juice
  • 1 ½ tsp    Kosher Salt
  • Pinch        Ground White Pepper
  • 4 each    8 oz Statler Chicken Breasts, Trimmed
  • 2 TB        Unsalted Butter
  • 1 TB        Vegetable Oil
  • 1/4 cup    White Onion, Minced
  • 1 cup        Aborio Rice
  • 2 ½ cups    Chicken Stock, Low Sodium
  • 1 each     Bay Leaf
  • 2 tsp        Kosher Salt
  • Pinch        Ground White Pepper
  • 1  cup        Pumpkin Puree or Filling
  • ½ cup        Heavy Cream

Method of Preparation:

1.    Mix the Dumante liquor, extra virgin olive oil, honey, lemon juice, 1 ½ TB salt and pinch of white  pepper in a mixing bowl. Reserve half of the marinade and refrigerate.
2.    In a separate container, place the chicken in and pour over the remaining marinade and toss the chicken. Cover and refrigerate for 2 hours.
3.    To make the risotto, heat the 2 TB of vegetable oil and onions in a sauce or sauté pan (preferably non-stick). Cook the onions over low to medium heat until the onions are translucent and tender, but not brown.
4.    Increase the heat to medium and add the rice. Stir continuously for 1 minute.
5.    Add 1 ¼ cup of chicken stock, the bay leaf, 2 tsp of kosher salt and pinch of white pepper.
6.    Stir continuously until the stock is almost fully absorbed; then add the remaining stock.
7.    Cook until the stock is almost fully absorbed and transfer the risotto onto a flat pan. The risotto may be refrigerated and held for up to 24 hours.
8.    Remove the chicken from the refrigerator.
9.    In a large sauté pan heat 2 TB of vegetable oil. Do not get too hot or you will burn the chicken.
10.    Place the chicken, skin-side down, into the pan and sear to a golden brown. Flip the chicken and sear for 30 seconds.
11.    Transfer the chicken to a baking dish and brush generously with some of the reserved marinade. Coat the bottom of the baking dish with water.
12.    Bake for approx. 15 minutes at 350 degrees, or until 165 degree internal temperature is achieved.
13.    While the chicken is in the oven, begin to prepare the risotto. I a large sauté pan, mix the cooked risotto, pumpkin puree and heavy cream. Over low heat stir the risotto gently.  If necessary, additional cream or chicken stack may be added to the risotto. Allow the risotto to come to a gentle simmer and the rice reaches an internal temperature of 165 degrees.
14.    Plate the risotto and carefully place the cooked chicken on top.
15.    Finally, take all the remaining marinade and 2 TB of butter and heat to a thick, syrupy consistency and pour over the chicken.

We welcome any feedback, questions or comments


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