Monday, November 5, 2007

White (chicken) risotto

Last night's dinner, inspired by the presence of white asparagus at the grocery store:

White Chicken Risotto

One medium onion, diced.
1/2 cup of celery, diced.
1-2 cups of white button mushrooms, quartered.
~ 3/4 lb of chicken meat, cubed.
1/2 lb of white asparagus, cut into 2" parts.
1/2 cup marinated artichoke hearts.
2 cups arborio (or other short-grained) rice.
1/4-1/2 tsp of saffron, chopped.
dash or two of white pepper.
~ 4 cups chicken (or vegetable) stock.
1/2 cup cream or half-and-half.
1/4-1/2 cup of grated parmesan cheese.

Precook the rice in 2 cups of water, until all the water is absorbed (about 15-20 minutes). Partly steam the asparagus. Meantime, saute up the onions and celery in some olive oil or butter. Add white pepper to taste. Stir in the chicken cubes, and lightly brown. Add the rice, and stir for 2-4 minutes. Add the mushrooms, and gently stir another minute or two. Add the saffron to the mix and stir. Slowly stir in the stock, 1/2-1 cup at a time. Add the asparagus and artichokes. Gently stir. Cook over medium-low heat for about 20 minutes, stirring occasionally to prevent sticking. Just before serving, mix in the cream and parmesan cheese, stir over medium heat for 1-2 minutes. Remove from heat.

The nice thing about an all-white meal (served in this case on "movie night" with dim lighting) is that it forestalls most questions from young boys about what's in the meal. It's just stuff.

No comments: