Chicken Risotto
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 <quantity>2<unit>Kg</unit></quantity> of lard in a pot over low heat
Add <quantity>4</quantity> bay leaves and <quantity>1</quantity> garlic clove
Season <quantity>4</quantity> 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 <quantity>½</quantity> onion
Heat a large pan over medium heat. Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and the chopped onion. Sweat it until translucent
Add <quantity>2<unit>cups</unit></quantity> of arborio rice and stir for 2m until all the grains are coated with the olive oil
Add <quantity>¾<unit>cup</unit></quantity> of white wine and stir until it has completely evaporated
Add <quantity>¾<unit>cup</unit></quantity> 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 <quantity>½</quantity> of a medium onion into small pieces
Trim, peel, and thinly slice <quantity>1</quantity> garlic clove
Cut <quantity>1</quantity> small red chili in half. Remove the seeds and thinly slice it
Add the garlic and <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>1<unit>cup</unit></quantity> of cooked black beans, including the liquid, and <quantity>1<unit>cup</unit></quantity> 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 <quantity>1</quantity> 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 <quantity>3<unit>cups</unit></quantity> of the Risotto Base and stir to combine
Add <quantity>1½<unit>cups</unit></quantity> 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 <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese and extra virgin olive oil to taste
Add <quantity>2<unit>tbsp</unit></quantity> of butter and stir until combined
Add <quantity>2</quantity> 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!
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