Smoked chicken can be purchased from a lot of good delicatessens. Slices can be reheated in a pan with some red onions, garlic, parsley and Cherry plum tomatoes and served on top of this risotto.
I often use Mascarpone to finish my risotto. It helps balance out the flavours and textures. Not much is needed.
- 200g Risotto Rice (Arborio )
- 550ml Chicken Stock
- 100ml white wine
- 1 banana shallot finely chopped
- 2 cloves garlic chopped
- Fresh thyme
- 1 lemon zested
- 50g Mascarpone cheese
- Olive oil
- white pepper
Once these start to cook without colour add the rice.
Keep stirring until the rice starts to appear a little translucent. Then add the white wine
Once the wine has reduced by half, add half of the stock.
Keep stirring over the love heat and add the sprig of thyme.
This is the point where you need to assess how it's doing. Adding more stock a little at a time, while constantly checking the rice.
When you are happy with the texture of the rice. Add some lemon zest and desired amount of Mascarpone. Remember to keep tasting if you are unsure of the amounts.
Serve as soon as ready. This is a very flexible and adaptable recipe. If you want to serve with fish. Naturally, you can use fish stock.