Our fantastico risotto has new flavours, but the method is the same - stir with love.
- Combine 60ml (1/4 cup) oil and the rosemary in a bowl. Add the chicken and season with salt and pepper. Turn to coat. Cover with plastic wrap.
- Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
- Heat remaining oil in a heavy-based stockpot over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 1 minute or until the grains appear slightly glassy.
- Add vermouth to the rice mixture and cook, stirring, until liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 18 minutes or until rice is tender yet firm to the bite and risotto is creamy. Stir in the mascarpone and two-thirds of the parmesan. Cover. Set aside for 2 minutes.
- Meanwhile, heat a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice diagonally.
- Stir the radish and chives into the risotto. Divide among serving plates. Sprinkle with remaining parmesan. Top with the chicken.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set