Chicken And Cheese Risotto With Caramelized Apricot Topping Recipes

CHICKEN AND CHEESE RISOTTO WITH CARAMELIZED APRICOT TOPPING

Steps:

• In a sauce pan add the olive oil, shallots and garlic, cook for 3 minutes at medium-high heat. Add the Arborio rice, chicken stock and the white wine, let simmer until the rice is done (al dente) to the bite.
• Add the butter, gorgonzola and parmesan cheeses and mix well. Set aside. In a sauce pan add the sugar, lemon juice, water and apricots; cook for few minutes until apricots are soft.
• Place the risotto in the middle of the plate, add a tablespoon of the caramelized apricots and a couple of walnuts on top.
• Garnish with a spring of basil.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
• Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
• Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.