By Nancy Caivano
5 tablespoons olive oil, divided
1 pound boneless, skinless, chicken breasts
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or 1 tablespoon chopped garlic from a jar)
1 stalk celery, finely chopped
2 carrots, finely chopped
1 green pepper, ribs removed, seeded and chopped
8 ounces mushrooms (any variety combination you prefer) thinly sliced
1 pound plum tomatoes, chopped
2 cups arborio rice
1/2 cup red wine
4 cups simmering chicken stock
4 tablespoons butter
3/4 cup grated pecorino romano cheese (or parmesan)
1/4 cup julienne basil (or 1 teaspoon dry)
1/4 cup chopped parsley (or 2 tablespoon dry)
Method: Season chicken on both sides with salt and pepper. Heat 3 tablespoons 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 tablespoons olive oil over med-high heat. Add onion, garlic, celery, carrot, green pepper, mushrooms and tomatoes. Cook until mushrooms release liquid, and begin to 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. Add chicken after fourth addition of rice is added.
You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After last addition of stock is absorbed, remove from heat, and stir in butter, romano, basil and parsley. Season with salt and pepper. Serve immediately.
Note: you can use any combination of mushrooms that you prefer, or all one variety. A combination of 2 or 3 varieties give this dish a wonderful flavor.
This page created September 1998
Copyright © 1994-2018,