LEMON RISOTTO w/CHICKEN & ROSEMARY

By BobD

Ingredients

• 4 whole chicken breasts, skinned and boned
• 6 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary leaves
• 3 shallots, minced
• 1 tablespoon unsalted butter
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 6 About 6 cups chicken stock
• Coarse sea salt and freshly ground pepper to taste
• 4 sausages, cut in 1-inch slices (chicken, sweet Italian or country)
• 2 tablespoons freshly grated Parmigiano Reggiano
• Rosemary leaves to garnish.

Details

Servings 4

Preparation

Step 1

Slice the chicken breasts in thirds and put them in a noncorrosive bowl with three tablespoons lemon juice, two tablespoons olive oil and rosemary. Toss and marinate at room temperature for 30 minutes.

Soften the shallots in the butter. Add the rice and cook for one to two minutes, stirring, so that the grains absorb the butter. Add the half cup of wine.

When the wine has been absorbed, start adding boiling chicken stock, one-half cup at a time, and season to taste with salt and pepper. Turn down heat and keep adding the stock, half a cup at a time, to the rice. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

Meanwhile, in a separate pan, heat the remaining olive oil. Brown the chicken breasts on both sides and remove. Brown the sausage slices.

Return the chicken to the pan and continue cooking over moderate heat while you finish the rice. Do not overcook the chicken or it will be dry.

When the rice is creamy but al dente, stir in the remaining lemon juice and the cheese. Put on a serving dish or individual heated shallow bowls and top with pieces of chicken and sausage. Garnish with rosemary and serve.

Yield: 4 servings.