Broccoli Risotto with Chicken Fricassée
Broccoli Risotto with Chicken Fricassée
Ingredients
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 2 cups (500 ml) Arborio rice
- 1 cup (250 ml) mead
- 4 cups (1 litre) chicken broth, warm
- 2 cups (500 ml) Broccoli Purée
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper
- 1/2 lb (225 g) skinless and boneless chicken thighs, diced
- 1/2 lb (225 g) white button mushrooms, quartered
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) chicken broth
- 1 tablespoon (15 ml) Dijon mustard
- 2 tablespoons (30 ml) parsley, chopped
Instructions
- In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the mead and cook over medium heat, stirring frequently until the liquid has completely been absorbed.
- Add the hot broth, about 250 ml (1 cup) at a time, stirring constantly until the liquid has been absorbed between each addition.
- After about 20 minutes, the rice should be al dente. Add the broccoli purée, cheese and stir until the mixture is hot and the cheese has melted. Adjust the seasoning. Keep warm.
Broccoli Risotto with Chicken Fricassée