Chicken & Pea Risotto
Risotto is a versatile canvas for seasonal produce. It’s great with vegetables, seafood and poultry, making it easy to create your own version once you’ve got the
basics right. I like my risotto rich and creamy but still retaining a bit of chewiness, with separate, non-mushy grains.
What you'll need
Serves 4 (6 for starters)
2 boneless, skin-on chicken breast
15ml (1 tbsp) olive oil
1 onion, diced
400g (14oz) arborio rice
2 liter (8.5 cups) chicken or vegetable stock
50ml (3 tbsp) white wine
Salt & black pepper
200g (7 oz) frozen peas
50ml cream (optional)
30ml (2 tbsp) oil
60g (2 oz) parmesan, grated
What to do
1 hour 15 minutes before
Set Codlo to preheat water bath to 62°C (144°F) with 1 hour cooking time. Once target temperature is reached, seal the chicken breasts in a bag and submerge in water bath.
35 minutes before
Heat olive oil in a pan on medium heat. Add onions and fry until soft. Add the rice, stirring well for 2 minutes, before adding white wine and half of the stock.
Simmer the mixture until reduced, adding in more stock each time the rice comes close to fully absorbing the liquid. Continue for 20-30 minutes whilst stirring until the rice is cooked al dente.
Season with salt and black pepper. Stir in the peas and cream. Remove from heat once peas are cooked (around 2 min) and set aside.
Once the chicken is ready, pat them dry with kitchen towels. Season with salt and pepper. Heat up oil in a heavy-based skillet, sear the chicken breasts skin side down on high heat for 30 seconds until crisp. Remove chicken from heat, slice them into portions.
Spoon risotto onto serving bowl and top it with chicken slices. Sprinkle with Parmesan prior to serving.
Notes & tips
￼The key to a great risotto is that it can’t be rushed: go for medium heat and a gradual addition of stock, waiting for each addition to be absorbed into the rice before adding the next. This encourages release of starch which makes the risotto creamier.