By Nancy Caivano
Risotto with Chicken and Peppers
1 lb boneless, skinless chicken breast
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
2 green peppers, ribs removed and diced
1 red pepper, ribs removed and diced
1 yellow pepper, ribs removed and diced
2 cups arborio rice
1/2 cup brandy
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated pecorino romano cheese (or parmesan)
3 tbsp basil, julienne (or 1 tsp dry)
1/4 cup parsley, chopped (or 2 tbsp dry)
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, garlic, and all peppers. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add brandy, stirring constantly, and let totally evaporate. When brandy 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. When fourth addition of stock is absorbed, add chicken.
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.
Pasta, Risotto & You
- Pasta with Asparagus and Scallops
- Pasta with Chicken and Four Cheeses
- Pasta with Tomatoes, Basil and Fresh Mozzarella
- Risotto with Chicken and Peppers
- Risotto with Pork, Capers and Dried Tomatoes
- Risotto with Sausage and Zucchini
This page created October 1998