By Nancy Caivano
One lb boneless, skinless chicken breast
1/2 cup apple cider vinegar
2 large rosemary sprigs, coarsely chopped
Pinch of sugar
1/2 cup olive oil
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or
2 tbsp jar chopped garlic)
1 leek, washed well and thinly sliced
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1-1/2 lbs asparagus, tough ends snapped off,
stems peeled if very thick, cut
into 2" pieces and steamed 3-5 minutes
or until crisp-tender.
3 tbsp butter
3/4 cup grated pecorino romano cheese
1/4 cup parsley, chopped
2 tsp rosemary, finely chopped
Salt and pepper
To Marinate Chicken:
In a small bowl combine vinegar, rosemary and a pinch of sugar. Whisk together. Whisking constantly, slowly add olive oil to vinegar mixture. Place the chicken breasts in a zip top plastic bag large enough to hold them (or use two smaller bags, or a nonreactive dish). Coat the chicken with the marinade. Seal the bag and marinate 30 minutes, turning every 10 minutes.
To Cook the Chicken and Make the Risotto:
Remove chicken from marinade, shaking off excess. In a large skillet heat 3 tbsp olive oil over medium-high heat. Dredge chicken in flour, shaking off excess. sauté until well browned and cooked through. Drain on paper towels. When cool enough to handle, slice and set aside.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, and leek. Cook until onion is translucent, but not brown. 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 added, add chicken and asparagus.
After last addition of stock is absorbed, remove from heat, and stir in butter, romano, parsley, and rosemary. Season with salt and pepper. Serve immediately.
This page created May 1999
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