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chicken and spelt risotto recipe

Written on Thursday, November 10, 2016 | 5:40:00 PM



Serves : servings 

Ingredients : 
- 1 tbsp olive oil
- 20g butter
- 1 onion, finely chopped
- 400g skinless, boneless chicken thighs, cut into thick strips
- 2 garlic cloves, finely chopped
- 200g chestnut mushrooms, wiped and sliced
- 1⁄2 tsp dried sage or a sprig of fresh
- 25g dried mushrooms, soaked in 100ml warm water
- 200g pearled spelt
- 100ml dry Marsala or sherry (such as oloroso)
- 800ml chicken stock
- 25g Parmesan or Pecorino cheese, grated
- 2–3 tbsp finely chopped parsley
- sea salt and freshly ground black pepper

Preparation Method :
1) Heat the olive oil and half the butter in a large pan. When the butter has melted, add the onion and fry it gently until soft and translucent. Turn up the heat and add the chicken. Fry it briskly until seared on all sides, then add the garlic and chestnut mushrooms. Cook until the mushrooms have softened, then stir in the sage and season with salt and pepper.

2) Strain the dried mushrooms, reserving the soaking liquor but discarding any grit. Finely chop the dried mushrooms and add them to the pan together with the spelt. Stir until the spelt is glossy, then pour in the Marsala or sherry. Let the alcohol bubble off, then pour over the stock and the reserved mushroom liquor. Leave to simmer very gently until all the stock has been absorbed and the spelt is cooked. The grains should be swollen but still have a slight bite in the middle.

3) Take the pan off the heat and beat in the remaining butter and the cheese. Serve with plenty of parsley.

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