This is a rich, hearty dish, but it's important to season it correctly. Rice dishes are generally the most filling, and this delicious risotto is so simple to make - it's also easy to double, or even treble, the recipe. In its form given here, this recipe makes enough food for at least 3 days worth of meals
The most important part of this recipe is the water absorption. Be careful to add in enough water. If most of it simmers away and the rice is still not cooked, be sure to add more; otherwise, the rice will become starchy or burnt.
Notes
- If you want to increase the recipe, remember: for every 2 cups of rice, you must add 1½ cups of water for proper water absorption.
- Gradually add in the salt and pepper, tasting every 5 minutes to make sure no over-seasoning occurs. Proportion of salt versus pepper is three-quarters salt versus one-quarter pepper.
Ingredients
- 400gms (2 cups) of Arborio risotto rice
- 7 or 8 pieces of chicken thigh fillets
- Approximately 9 shallots or spring onions
- 2 chicken stock cubes
- A 100 gram cube of butter
- Salt and pepper, to taste
Instructions
- Chop up the shallots fine and put them aside.
- Take a large pot, run it over gentle heat and melt the cube of butter.
- After the butter starts sizzling, drop in the chopped shallots. Heat until browned but not burnt. This may require reducing the heat.
- Spoon the shallots up and put them aside, in a bowl.
- Wash the thigh fillets, and then drop them into the pot. There should be enough left over oil to cook them without the meat sticking to the sides. Heat slowly until the meat looks cooked on the outside. Put this meat aside in another bowl.
- Measure out 2 cups of rice and 3 cups of water. Pour the water in first, then the rice.
- Bring the rice to the boil, and drop in the 2 stock cubes.
- Lower the heat until the mixture is simmering, add the cooked shallots, and cover the pot.
- Simmer for 15 to 20 minutes, occasionally stirring.
- Taste the rice. It should be moist and sticky, soft rather than hard. If not, keep simmering. Add the salt and pepper as appropriate.
- Once the rice is ready, drop in the chicken thigh fillets and continue heating for 5 to 10 minutes.
Afterthoughts
Like the previous lentil recipe, this chicken dish is filling and perfect for family meals or small dinner party occasions.
Variations
Other combinations include mushrooms and chickens; chicken, peas, and onions; and, zucchini, tomatoes and onions for the vegetarian in you.
Part 2 - A Simple Lentil Stew Recipe
Part 3 - A Simple Potato Salad Recipe
Part 5 - A Simple Sticky Date and Fig Cake
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