Chicken risotto

Chicken risotto


5 people made this

About this recipe: Creamy risotto made with chicken, lardons, vermouth and pecorino. This delicate dish requires 20 minutes of undivided loving attention.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 500ml good quality chicken stock
  • 50g butter, diced
  • 1 onion, minced
  • handful smoked lardons
  • 1 large chicken breast fillet, diced
  • 150g risotto rice
  • 375ml vermouth
  • 50g grated pecorino
  • 1 pinch nutmeg

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat chicken stock in a saucepan. In a separate, thick bottomed pan add 3/4 of the butter and the onion. Fry gently for a minute then add the lardons and chicken. Cook for 5 minutes.
  2. Add the rice and stir well to coat each grain of rice, about 3 minutes. The rice should start to become translucent. Very slowly begin to add the stock and vermouth (alternating), a ladle at a time, allowing each to become absorbed by the rice before adding the next.
  3. Continue until the rice is al dente, about 20 minutes. Stir in the remaining butter and half the cheese. Add a small pinch of nutmeg and the remaining cheese sprinkled on top. Serve immediately.

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Reviews (1)


Just cooked this excellent, vermouth and cheese added real depth to the taste. - 18 Jan 2014

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