Peachy the Magazine October November 2014 | Page 65

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When chicken is done, place the pan
on the stovetop over medium heat.
Add butter, thyme, parsley and garlic.
Baste again for about one minute. This
will impart the flavor of the herbs to
the chicken and make it extra juicy. Let
chicken rest four minutes after basting.

To serve, place a helping of risotto
on each plate, a little off center. Lay a
chicken breast on top of each helping
of risotto, overlapping it slightly, then
spoon mushroom fricassee on top of
the chicken and serve immediately.

RISOTTO

2 quarts chicken stock
6 tablespoons unsalted butter,
divided
3 tablespoons olive oil
4 shallots, minced
3 celery ribs, minced
3 cups Arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
¾ cup heavy cream
Sea salt and freshly ground black
pepper

Heat stock in a saucepan, bring to a
boil, then reduce heat to low.
Heat 4 tablespoons of butter and the oil
in a large pan and sauté shallots and
celery over medium heat until tender.
Add rice and coat thoroughly with butter and oil. Stir frequently but allow the
grains of rice to toast. After about two
minutes, deglaze the pan with wine.
Let wine reduce until evaporated, then
start ladling in hot stock a few ladlefuls at a time. Allow rice to absorb each
ladle of stock before adding more. Stir
with a wooden spoon every minute or
so and make sure that no rice sticks to
bottom of pan. Repeat until all liquid is
absorbed and rice is cooked but still al
dente, about 14 minutes.
Finish risotto by stirring in remaining
butter, Parmesan and cream. Season
with salt and pepper to taste.
OCTOBER NOVEMBER 2014

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