Gino's mamma's chicken risotto
We can finally welcome our beloved Italian chef back into the kitchen. It’s been a long wait, but he's here, and Gino D'Acampo has tonight's dinner sorted!
With Italian food being the favourite cuisine of two thirds of us, Gino’s sharing his mamma’s recipe for chicken risotto.
Mamma's chicken risotto
Serves: 6
Ingredients
8 tbsp olive oil
2 medium red onions, peeled and finely chopped
2 skinless, boneless chicken breasts (about 400g in total), cut into 1cm chunks
500g Arborio or Carnaroli rice
200ml dry white wine
1 ltr hot vegetable stock
400ml passata (sieved tomatoes)
60g salted butter, cut into cubes
60g freshly grated pecorino cheese, plus extra to garnish
3 tbsp chopped fresh flat-leaf parsley, plus extra to serve
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Method
1. Heat the oil in a heavy-based saucepan or large, high-sided frying pan over a medium heat. Add the onions and fry for 5-10 minutes or until softened but not browned, stirring frequently.
2. Add the chicken and fry for about 5 minutes or until golden brown, stirring occasionally
3. Add the rice and fry for about 3 minutes, stirring continuously, until the grains are coated and shiny. Pour over the wine and let it bubble for 1-2 minutes or until evaporated.
4. Add 2 ladles of stock and the passata, bring to a simmer. Stir continuously until the liquid has been absorbed. Continue adding in the rest of the stock in the same way, until the rice is cooked but still has a slight bite. This will take about 18 minutes. You may not need to add all the stock.
5. Remove the pan from the heat and add the butter, pecorino and parsley. Stir for about 30 seconds until creamy. Season with salt and pepper. Top with a little extra parsley and pecorino.
6. To serve, spoon the risotto onto warm plates. Drizzle 1 tablespoon of oil over each serving.