- an adjustable pastry ring for sale on Outilsdecuisine.com (click here).
Ingredients (for 2-3 people):
- 180g long rice
- a box of minced Paris mushrooms
- 2 medium onions
- 2 tablespoons of Philadelphia
- 20cl whole cream
- a cube of defatted poultry broth
- 2 chicken fillets
- 3 tablespoons liquid chicory
- a clove of garlic
- a tablespoon of brown sugar
- a tablespoon of white wine
- olive oil
- salt pepper
In a saucepan, bring to the boil 2L water with the chicken stock cube. Once boiling water dips your whole chicken fillets in and cook 5min.
Remove your chicken fillets, place them in a colander while keeping the cooking water.
PREPARATION OF THE SAUCE:
Cut the stem of the spring onions and the roots. Clean them.
Peel the clove of garlic, pass under the water.
Cut the onions and garlic clove finely.
Put everything in a saucepan with a little olive oil until the mixture starts to grill.
Add brown sugar, white wine, mushrooms, chicory, cream and Philadelphia. Salt, pepper.
Let the cream reduce over low heat.
PREPARATION OF RISOTTO:
In a new saucepan, sauté your rice with a little olive oil until it becomes translucent.
Then add a ladle of chicken cooking water and wait for complete absorption before adding again. Do this until your rice is well cooked and creamy.
Add to your risotto the cream sauce previously prepared.
Return to a low heat, stirring constantly.
Cut your chicken fillets into slices about 1cm thick.
In a very hot frying pan with a little olive oil fry your chicken on both sides until lightly grilled.
Prepare a plate. Drop your pastry circle inside set to 10cm in diameter.
Deposit your risotto up to ¾ of height without compacting too much. Then place your sliced chicken on top.
GOOD TASTING !
Find the original recipe on our partner's blog by clicking here.