
Chicken Risotto
3h 35m
A traditional Brazilian dish that originated in the state of Minas Gerais, which is known for its rich culinary heritage.
It is a flavorful one-pot rice dish made with chicken and rice. It is a hearty and comforting dish often served at family gatherings, celebrations, and festivals.
Melt 2 Kg of lard in a pot over low heat
Add 4 bay leaves and 1 garlic clove
Season 4 chicken legs with salt and ground black pepper to taste
Submerge the chicken legs into the melted lard and cook over very low heat for 2h until golden brown and cooked through. The chicken leg confit is ready
Trim, peel, and finely dice ½ onion
Heat a large pan over medium heat. Add 2 tbsp of extra virgin olive oil and the chopped onion. Sweat it until translucent
Add 2 cups of arborio rice and stir for 2m until all the grains are coated with the olive oil
Add ¾ cup of white wine and stir until it has completely evaporated
Add ¾ cup of chicken stock and stir until it has completely evaporated
Transfer the rice to a large baking dish and spread it. Let it cool down completely and reserve it in the refrigerator until you're ready to use it. The risotto base is ready
Trim, peel, and chop ½ of a medium onion into small pieces
Trim, peel, and thinly slice 1 garlic clove
Cut 1 small red chili in half. Remove the seeds and thinly slice it
Add the garlic and 1 tbsp of lard to a warm pan. Sautée over medium heat
Add the onion and let it sweat until translucent
Add the red chili and let it sweat until aromatic
Add 1 cup of cooked black beans, including the liquid, and 1 cup of water. Mix and cook for 5m until it starts to boil
Season with salt to taste and stir. Turn off the heat
Transfer to a blender and blend on high speed until smooth. If necessary, add more water to obtain the desired consistency
Transfer to a serving bowl. The spicy bean sauce is ready
Cut 1 chicken breast into medium cubes
Season with salt to taste
Transfer the chicken cubes to a hot pot over high heat and add extra virgin olive oil to taste. Cook until golden brown
Add 3 cups of the Risotto Base and stir to combine
Add 1½ cups of chicken stock and stir. Bring it to a boil and cook until the rice is cooked through but still slightly firm
Season with salt to taste and stir. Turn off the heat
Add ½ cup of grated parmesan cheese and extra virgin olive oil to taste
Add 2 tbsp of butter and stir until combined
Add 2 free range egg yolks and stir until creamy
Drizzle a plate with the Spicy Bean Sauce. Add 2 serving spoons of the chicken risotto
Add the warmed up Chicken Leg Confit and garnish as you prefer
The chicken risotto is ready. Enjoy!
Yield 6 portions
Chicken Breast
1Grated Parmesan Cheese
½ cupChicken Stock
1½ cupsFree Range Egg Yolk
2Butter
2 tbspExtra Virgin Olive Oil
to tasteSalt
to taste
Chicken Leg Confit
Chicken Leg
4Lard
2 kgBay Leaf
4Garlic
1 cloveGround Black Pepper
to tasteSalt
to taste
Risotto Base
Arborio Rice
2 cupsWhite Wine
¾ cupChicken Stock
¾ cupOnion
½Extra Virgin Olive Oil
2 tbsp
Spicy Bean Sauce
Cooked Black Bean
1 cupSmall Red Chili
1Lard
1 tbspOnion
½Garlic
1 cloveSalt
to tasteWater
1 cup
Equipment
Blender