Have I mentioned how much I dislike rice? I am on a mission to find the perfect risotto, and this recipe is a creation or yours truly. I used to always worry about burning a pan, and when cooking would always keep stirring the base ingredients of recipes, like onion and garlic, to stop them sticking. This is the complete opposite, you want a nice thick gooey layer are residue from the first pan-fried ingredients, like the oil from the pancetta, chicken and onion, and then add the rice and wine to soften the goo and, allowing the rice to absorb all the flavour. The pine flavours of the rosemary, go so well with the delicate blue cheese, and try get Roquefort if you can.
- 6 Free-range Chicken Thighs
- 150 grams Pancetta
- 1 Small brown onion, Roughtly chopped
- 50 grams Roquefort Cheese, or any good quality blue cheese
- 50 grams Butter, chopped
- ¼ cup Olive oil
- 1 liter Chicken stock
- ½ cup Dry white wine
- 1 ½ cups Ariboro Rice
- 4 sprigs Rosemary, leaves removed and roughly chopped
1. Melt the butter with a good splosh of olive oil, and pan-fry the pancetta cubes until golden. Set aside leaving any residual fat in the pan.
2. Pan fray the chicken in batches until golden in the remaining fat. Set aside, again leaving any fat in the pan.
3. Bring chicken stock to the boil in a small saucepan, keep warm.
4. Add the onion and garlic to the pan and cook until softened, about 5 minutes. Add the rice and coat in oil, cooking for 2 minutes. Add the wine and deglaze the pan, scraping the bottom to remove any residue. Add 1 cup chicken stock and half the rosemary, and simmer until almost completely absorbed. Add more chicken stock 1 cup at a time until the rice is al-dente.
5. Finish the risotto by adding the pancetta, chicken, remaining rosemary and Roquefort cheese and stir to gently melt the cheese.