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Chicken Cacciatore Risotto

March 13, 2010

Chicken Cacciatore Risotto

Who doesn’t love the comfy creaminess of risotto?  It’s the perfect comfort food and it’s absolutely the right thing to make on a cold, blustery Saturday in Massachusetts.  Yes, it’s not the ideal food to celebrate St. Patty’s Day, but it surely is the right food in my tummy!  This risotto is a lot easier than it looks and it tastes AWESOME.  I think I can officially say that I have my risotto legs.  I also am pretty certain that I can make this dish for my happy husband any time at all.

Chicken Cacciatore Risotto

recipe from Pink Parsley

  • 1 lb. chicken thighs, excess fat removed
  • 1 tbsp. Herbes de Provence
  • kosher salt and ground pepper
  • 2 tbsp. butter, divided
  • 1 c. arborio rice
  • 3/4 c. red wine
  • 3 c. chicken broth
  • 1 15-oz. can diced tomatoes, undrained
  • 1 shallot, minced
  • 3 cloves garlic, finely minced
  • 6 oz. cremini mushrooms, sliced
  • 1 red bell pepper, sliced
  • 3/4 shredded Parmesan and Romano blend
  • parsley, minced
  1. Season chicken with salt, pepper and Herbes de Provence.  Heat skillet over medium heat and cover with 1 tbsp. olive oil.  Add chicken and cook until chicken is cooked through.  Remove chicken, set aside and cut into bite size pieces.
  2. Bring chicken broth and tomatoes to a simmer in a separate saucepan.  Allow to simmer constantly but do not let boil.
  3. Add 1 tbsp. butter to skillet.  When it’s melted, add shallot and cook for 2-3 minutes.  Add garlic and cook until fragrant,a bout 30 seconds.
  4. Add arborio rice to the skillet, stirring until edges are translucent.  Decrease heat to medium-low.  Add red wine and stir continuously until mostly absorbed.  This will make your rice purple but that’s what it’s supposed to do — don’t worry!
  5. Add broth/tomatoes to rice mixture 1-2 ladles at a time.  Stir continuously until liquid has mostly been absorbed.  After about 12 – 15 minutes after stirring, add mushrooms and peppers to rice.  The vegetables will release a lot of liquid while cooking so don’t be surprised if it takes a bit before adding the next ladle of broth.  If you’re worried about the done-ness of the chicken (I was, a little), feel free to add it to the rice mixture at this point so it has more time to cook.
  6. Continue adding ladles of broth until rice is al dente, probably about 20-30 minutes total.  Check to see if it’s done.  When it is, add one more ladle of broth, and remove from heat.  Stir in butter, cheese and parsley.
  7. Divide into dishes and add more cheese and parsley if desired.  Serve warm.

Makes 3-4 servings of deliciousness.

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