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

Cranberry Almond Couscous

When I am on the run I’ll often stop into a local deli and pick up one of their fresh salads and one of my favorites—couscous. I have a minor fixation with Israeli couscous, the larger pearled type of couscous. It just feels lighter than pasta and yet more substantial than traditional couscous, plus it makes a perfect base for many one dish meals. I think my fondness for this pearled variety is why I am so keen on fregola a Sardinian pasta that I posted a few weeks back. To me they are very similar in appearance and flavor and both so simple to incorporate into a multitude of dishes.
I made this dish last night and served it with some cranberry orange glazed tilapia. It seems I make couscous as often as I make risotto these days, as side dishes or on its own. It’s light, filling and so adaptable—you can add tons of colorful veggies or just keep it simple. This recipe comes together very easily and it’s just great served either warm or cold.

Cranberry Almond Couscous



1 1/2 cups pearled couscous
2 TBLS. olive oil
2 1/2 cups vegetable broth or water
½ cup dried cranberries, diced
1/2 cup slivered almonds
¼ cup grated carrots
½ tsp tumeric
2 TBLS fresh flat leaf parsley, minced
pinch of curry powder
2 tsp wildflower honey
juice of one orange
zest of one orange
2 tsp canola oil
white pepper, & pinch of sea salt to taste
drizzle of sesame seed oil *optional


Heat olive oil and add couscous, cooking on medium heat until slightly browned, 3-5 minutes. Add vegetable broth or water, orange zest,grated carrots and bring light boil. Reduce heat and simmer 15 minutes until all liquid has been absorbed. Transfer the couscous to another large skillet or baking sheet to cool. As it’s cooling whisk together canola oil, orange juice, fresh parsley, honey, tumeric, curry powder, white pepper & salt. Pour this over cooled couscous pearls and toss to coat all. Add cranberries. Cover, and chill. Just before serving I toss in the almonds and a drizzle of sesame oil and toss once again. We enjoy this dish either served warm or as a cold salad, both equally great! Enjoy!