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Receta Lemon Chicken With Saffron Risotto

by Global Cookbook

Ingredientes

grated zest and juice of 1 lemon small handful of fresh parsley sprigs 25 gm blanched almonds 1 Tbsp. dry thyme 1 clv garlic peeled and minced 90 ml extra virgin olive oil 1 x salt end freshly grnd black pepper 4 x chicken breast fillets with skin

50 gm butter 225 gm onion peeled and finely minced small healthy pinch of saffron strands 225 gm arborto (risotto) rice 125 ml white wine 450 ml warm chicken stock 50 gm parmesan cheese freshly grated thyme sprigs to garnish

Direcciones

1. Put the lemon zest parsley almonds thyme and garlic in a blender or possibly food processor and process for a few seconds; slowly add in the oil and process till proportionately combined.
2. Season with salt and pepper.
3. Spread this mix under the skin of each chicken breast fillet and place in a roasting tin.
4. Heat the butter in a medium saucepan on the simmering plate and brush half over the chicken; pour on the lemon juice. Cook on the grid shelf on the floor of the roasting ovenfor 25 min basting occasionally.
5. Meanwhile heat the butter remaining in the saucepan on the simmering plate add in the onion and fry for about 5 min till softened.
6. Stir in the saffron and rice and stir well to coat with the butter.
7. Add in the wine and warm stock a ladleful at a time allowing each addition to be absorbed before adding the next.
8. The risotto is ready when the rice is tender and creamy.
9. This will take about 25 min; it may not be necessary to add in all of the stock.
10. Remove the risotto from the heat and stir in the parmesan.
11. Serve the risotto with the chicken pouring over any juices from the roasting tin. Garnish with thyme.
12. Serves 4

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