This dish is perfect for a special spring meal… the risotto is creamy and warm, with a subtle flavor from the shallots and spring onions. And the “spring chicken” adds the perfect touch to make this a meal instead of just a side. This made a wonderful Easter dinner in this non-ham-eating household, but would be just as good on any mid-spring night. If you’re not living in DC, where summer has arrived in all its blazing glory, you might just be able to warm yourself up with this on one of the last cool nights of the season. Please do, and then tell me how it goes. I’m dying to live vicariously as I dump cold water over my head. Farewell, spring!
Spring Onion Risotto with Roast Chicken
1 roasted or rotisserie chicken
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large shallot, sliced (not minced)
1 cup arborio rice
1 cup dry white wine or dry sherry
3-4 cups chicken broth
4 spring onions (scallions), sliced
kosher salt and black pepper
2 tablespoons creme fraiche or sour cream
- In a large, heavy pot over medium-high heat, melt the butter and olive oil together. Add the shallots, season with kosher salt, and cook until just beginning to caramelize.
- Add the arborio rice and toss to coat with the buttery, shalloty goodness. Toast rice for approximately 1 minute, then add wine and cook down, stirring frequently, until wine is absorbed.
- Meanwhile, warm the chicken broth in a small pot. After wine has been absorbed, add a ladle or two of chicken broth to the rice and allow it to absorb, stirring frequently. Continue adding broth a ladle or two at a time, stirring often, until you run out of broth and/or the rice is tender and creamy.
- On the last addition of broth, toss in the scallions and allow them to cook briefly with the rice. Finish off by stirring in the creme fraiche or sour cream.
- Arrange a bed of risotto in serving bowls and place chicken over the risotto. (You can either roast your own chicken while making the risotto – you’ll have to give the chicken a head start – or just use a rotisserie chicken from the grocery store and keep it warm while the risotto cooks. When you are nearing the end of the risotto cooking process, you can take a break from stirring to carve the chicken.)
Source: Covered In Flour