15
Dec
2005
Curried Chicken Risotto
I hadn’t made a risotto for a while so i felt in the mood for one. I decided to use a chicken/white wine base this time.
This is my standard procedure of cooking risotto…
- Cook the onion/leek/garlic,
- heat stock (wine, stock, water, salt),
- heat and coat the rice with onion/oil/butter
- add a cup of wine to start with
- stir
- add stock
- stir
- test rice…still hard
- add stock
- stir
- add stock
- stir
- test rice…getting soft
- add stock
- stir
- add stock
- stir
- test rice, close enough to being ready to add things that need a bit of heat
- add those things (meat,seafood, hard vegetables)
- add stock
- stir
- add more stock (stock getting low so hope i dont need much more)
- add seasoning (pepper, salt, ground spices, coriander, cumin, tumeric, fennel seed etc)
- add stock
- stir
- taste
- add more seasoning
- test rice, getting close to being done now
- add stock
- add cheese (parmesan, peccorino, whatever you like, skip if it doesn’t suit cheese)
- stir
- taste
- add more seasoning
- add spinach or greens that need to be wilted (bok choy, cabbage, roquette etc)
- stir
- taste
- add a bit of butter or cream to boost that fat content up and add extra creaminess to finish (can also skip this)
- stir
- taste, perfection on a spoon.
- done !
So for this recipe i added onion, garlic and fennel at step 1, chicken (pre cooked) and baby carrots at step 19, tumeric, cumin, salt, pepper, lemon juice at step 23… and skipped the cheese, green vegetables, and cream steps of my normal routine.
It turned out pretty nice… lovely creamy curry flavour coming through the rice and chicken. I also use Carnaroli rice instead of arborio. This is because im under the impression that it has a higher starch content than Arborio, and gives a much creamier finish than Arborio rice does.
Give it a try !
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[...] Make the risotto as you would any risotto. Feel free to check out my indepth analysis of the risotto making process in one of my other recipes. The difference in this recipe is that we’re using sake instead of white wine to start with, and we’re adding the wasabi flavour at the end. [...]
[...] I came up with a Chinese risotto, a Japanese Risotto with wasabi, a beef and red wine risotto, and curried chicken risotto. All of which seemed like a good idea at the time, but now haunt my blog like the ghost of bad [...]