By Nancy Caivano
2 red bell peppers
1 yellow bell pepper
1 lb boneless, skinless chicken breast
Salt and pepper
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
2 tbsp balsamic vinegar
3 tbsp butter
1/2 cup grated pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped (or 2 tbsp dry)
3 tbsp basil, julienne (or 2 tsp dry)
Preheat oven to highest setting. Place red and yellow peppers directly on oven rack and roast until well blackened. Remove from oven and place in a zip top plastic bag until cool enough to handle. Remove skin, stem, seeds and ribs, and julienne. Set aside. (Alternately, you can blacken the pepper on a grill, and do the same as above).
Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large, nonstick skillet. Dredge chicken in flour, shaking off excess. Sauté chicken until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into slices and set aside.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, and garlic. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After fourth addition of stock is absorbed, stir in chicken, peppers and balsamic vinegar.
After last addition of stock is absorbed, remove from heat. Stir in butter, Romano, parsley and basil. Season with salt and pepper. Serve immediately.
This page created March 1999
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