By Nancy Caivano
6 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts
Salt and Pepper
All purpose flour
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
6 oz prosciutto, julienned
1 leek, washed well and thinly sliced
1/2 cup dried tomatoes, soaked in hot water
to cover for 15 minutes, drained and julienned
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese
6 oz soft, fresh goat cheese (such as Montrachet)
1/4 cup parsley, chopped
1/4 cup basil, julienne
1/4 cup toasted, slivered almonds
In a large skillet heat 3 tbsp olive oil over medium-high heat. Season chicken on both sides with salt and pepper. 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 remaining 3 tbsp olive oil over medium-high heat. Add onion, garlic, prosciutto, leek, and dried tomatoes. 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 4th addition of stock is added, add chicken.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, goat cheese, parsley, basil and almonds. Season with salt and pepper. Serve immediately.
This page created March 2000
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