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Active Time: 40 Minutes
Total Time: 40 Minutes
Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
CHILI-TOMATO COULIS:
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Heat the oil in a saucepan, add the onion and garlic and cook, stirring, until the onion is soft. Add the undrained tomatoes and simmer, uncovered, until pulpy (about 5 minutes). Blend or process the mixture until just smooth - do not over-process or the sauce will become orange rather than red. Press the mixture through a sieve; discard the pulp. Stir in the tomato paste and sweet chili sauce and simmer, uncovered, until the mixture has reduced to about 2 cups. Season with salt and pepper.
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RISOTTO:
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Heat the oil in a saucepan, add the onion and garlic and cook, stirring, until the onion is soft. Add the rice and saffron and stir until the rice is well coated. Add the wine and 1/4 cup of hot stock. Simmer, stirring until all of the liquid is absorbed. Add the remaining stock in about 4 batches, stirring until the liquid is absorbed before adding more stock. Cooking time should be about 20 minutes, or until the rice is tender. Finally, stir in the butter and cheese.
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Heat the oil in a frying pan, add the chicken and cook until well browned and tender. Slice the chicken diagonally and return to the pan with the butter and basil, stir until well combined.
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Divide the Chili-Tomato Coulis between the plates, top with the Risotto and the chicken mixture.
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Arborio rice is a larger, Italian, round-grained rice, suitable for risotto. Other types of short-grain white rice can be substituted. The chicken can be cooked and sliced a day ahead - toss in butter and basil when reheating. The Chili-Tomato Coulis can be made a day ahead. The Risotto is best made close to serving.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
58g |
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