Recipe courtesy of George Medina
Chicken Florentine Risotto with Garlic Parmesan Cream
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1007
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 138
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 48
- Cholesterol
- 120
- Sodium
- 1671
- Total: 47 min
- Prep: 10 min
- Cook: 37 min
Ingredients
6 cups chicken broth
2 tablespoons olive oil
1 1/2 pounds chicken breast, skinless, cut into 1-inch cubes
Salt and pepper
2 cups dry vermouth
1 pound fresh spinach, thoroughly washed
1 teaspoon butter, plus 1 tablespoon
1 small yellow onion, diced
2 ribs celery, finely diced
5 cloves minced garlic, plus 2 teaspoons
1 package arborio rice (32 ounces)
1/2 teaspoon saffron threads
1/3 cup grated Parmesan
1/3 cup heavy cream
Chives, for garnish
Directions
- Warm the chicken broth over low heat.
- In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
- Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
- In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
- Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.