Cacciatore Risotto

We really enjoy chicken cacciatore, almost as much as risotto so I decided to combine these two favorites into one really hearty dish. I’m also kind of addicted to one pot meals and as we had guests over this week I wanted to be able to spend as much time with them and not be in the kitchen. I think it turned out great and from the look of their empty plates, would definitely make it again. I’d like to make it with boneless chicken thighs, as I think they are more flavorful. For dessert-- my Nonna's chocolate and almond cream pasticiotti’s that I only make during the Easter holiday.



Chicken Cacciatore Risotto

sea salt
white pepper
1/2 lemon
5 tablespoons olive oil, divided
1 pound boneless, skinless, chicken breasts
flour to dredge chicken breasts
2 shallots, minced
5 cloves garlic, chopped
1 stalk celery, finely chopped
1 green pepper, seeded & chopped
4 ounces mushrooms, thinly sliced
1 pound plum tomatoes, chopped
1 ½ cups arborio rice
1/2 cup red wine
4 cups simmering chicken stock
4 tablespoons butter
3/4 cup grated pecorino romano cheese
1/4 cup fresh basil, minced
1/4 cup chopped parsley




Preparing the Chicken:

Rub the chicken with the lemon and season chicken on both sides with sea salt and white pepper. Heat 3 tablespoons olive oil in a large, nonstick skillet.
Dredge chicken in flour, shaking off excess. sauté chicken until well browned and cooked through. Drain on paper towels and cool. When cool enough to handle, cut into slices and set aside.

Preparing the Risotto:

In the chicken saucepan, heat 2 tablespoons olive oil over med-high heat. Add onion, garlic, celery, carrot, green pepper, mushrooms and tomatoes. Cook until mushrooms just begin to brown.
Add rice, stirring constantly, about 3 minutes more, just enough to coat the rice well—don’t brown it.
Add wine, stirring constantly, and let totally absorb. When wine is evaporated, begin adding warmed stock 1/2 cup at a time, letting each addition evaporate before adding the next cupful. After most of stock is added--taste the rice. It should be full, just a bit chewy--al dente, but not mushy! Add chicken pieces after the last addition of chicken stock is added.
Once the last addition of stock is absorbed, remove from heat, and stir in butter, grated romano cheese, fresh basil and parsley. Serve with some nice crusty bread, a garden salad and dig in. Enjoy!

Almond & Chocolate Easter Pasticiotti's