So, the wifey intended to pair my Roasted Broccoli Risotto with her first attempt at Chicken Kiev. Alas, the chicken breasts she pulled out of our freezer turned out to be tenders. In the kitchen however, mistakes are often the most delicious learning experiences. Don’t believe me? Just ask the chocolate chip cookie how it came to be.
1 cup Arborio rice
1 cup dry white wine
2-4 cups chicken stock, or stock of choice
1 cup chopped roasted broccoli
1/4 cup grated Parmesan or Pecorino Romano cheese
1/4 cup sweet onion, minced
1 tsp EVOO
1 tab butter
1 tsp garlic, minced
1 tsp fresh Thyme
1/4 tsp white pepper
salt to taste
In a med stock pot, bring the chicken stock up to a simmer over high flame. Reduce flame to low and continue simmering.
In another med stock or soup pot over med high flame, heat the EVOO and butter until shimmering. Add in the onion and garlic and saute for 1-2 min until just fragrant. Add in next the Arborio rice, fresh thyme, and saute another 3-5 min, stirring constantly, until the rice has just begun to toast.
Delgaze with the cup of white wine and continue cooking until the wine is completely absorbed by the rice. Now, begin to add the chicken stock one ladle at a time while continuously stirring the rice until all the liquid is absorb. Continue adding one ladle of stock at a time until the rice is completely tender, 30-45 min. Turn off the flame and stir in the roasted broccoli and cheese. Serve immediately.