
This was
so good! I didn't feel like it was really too much work, though it was a full page of instructions in Rachael Ray's
Big Orange Book. Even if you think it is, it's definitely worth it. I have tried to arrange the instructions so they're more concise. As the cookbook suggests, read throught the steps a couple of times first--that did help me get the timing down.
This recipe makes two good-sized servings.
3 1/2 cups chicken stock
5 Tbsp. extra-virgin olive oil
1 onion, chopped (I used about 1 cup chopped frozen)
2 garlic cloved, chopped (I used 1 tsp. minced)
1 cup arborio rice (don't use regular rice)
salt & pepper
1 split of sparkling wine (or 1/2 of a regular bottle)
1/2 cup heavy cream
1 lemon
cayenne pepper
2 boneless skinless chicken breast halves
3 1/8"-thick slices of pancetta (or 2 slices bacon), chopped
1 small bundle of asparagus, tough ends trimmed, then cut in 1" pieces
1 large shallot, thinly sliced
1/2 cup grated Parmesan
3-4 sprigs of fresh thyme, chopped (I used dried, it was fine)
1. Heat 3 cups of stock in a small pot over very low heat and keep it there.
2. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add the onion and garlic, saute for 3-4 minutes. Add the rice and toss to coat, then season with salt & pepper. Pour in the sparkling wine and allow it to cook off for about 1 minute.
3. Add in the 3 cups of stock, a few ladles at a time, until the rice is creamy and tender. Allow the rice to absorb the stock somewhat before adding more. In all the risotto will take about 20 minutes.
4. While the risotto cooks, heat the cream in a small pot with a 3-inch piece of lemon zest (strip of the outer peel) and a pinch of cayenne pepper. Cook gently over medium-low heat for about 15 minutes, until it thickens and is reduced by about half.
5. Season the chicken with salt & pepper, and heat 2 Tbsp. of oil over medium-high heat. Cook for about 6 minutes on each side, then slice it and leave it on a plate to rest. Add the remaining 1/2 cup of chicken stock to deglaze the pan, and then pour it all into the risotto and stir.
6. In the chicken skillet, heat the last tablespoon of oil and add the pancetta. Cook for 3 minutes or so, then add the asparagus and shallot. Cook this for 3 minutes more, until it's tender. Add the chicken to the pan for a minute or two to make sure it stays hot for serving.
7. Before serving, stir the Parmesan and thyme into the risotto and check the temperature. Spoon the risotto onto the plate, then top with the chicken and asparagus mixture.
8. Squeeze the lemon over the asparagus and chicken, as much as you like, then top with some of the cream sauce (minus the lemon zest).