Cretan Wedding Risotto

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 6 servings


 

Ingredients:

  • 2 tablespoons (15 ml) olive oil
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) pepper
  • 6 pieces of chicken, skin-on, bone-in
  • 6 cups (1.4 L) chicken stock, divided
  • 2 tablespoons (30 ml) ghee
  • 2 shallots, finely chopped
  • 1 ½ cups (360 ml) short-grain Arborio rice, rinsed and drained
    4 tablespoons (60 ml) lemon juice
  • 1 tablespoon (15 ml) lemon zest

 


 

Method:

Heat olive oil in an oven-proof pan.

Mix together salt and pepper and rub onto chicken. Lay chicken in pan, skin side down, and fry until skin is golden and crispy. Flip over and continue to fry. Add 1 ½ cups (360 ml) chicken stock, cover, and continue to cook.

Meanwhile, in a separate skillet, heat ghee. Add shallots and fry until translucent.

Add rice and toast, turning to coat in ghee.

Ladle in remaining chicken stock slowly, stirring while stock is absorbed into the rice.

When stock has been completely absorbed, add lemon juice and zest and stir in.

Take off the heat.

Scoop rice onto a plate. Top with cooked chicken.

Serve.