Minna’s Favorite Recipes…Risotto e Pollo Al’Aceto Balsamico
Risotto and Chicken Flavored with Balsamic Vinegar
This is another terrific recipe from Carol Field’s Celebrating Italy. It is a one-pot dish flavored by mushrooms and balsamic vinegar, the chicken cooks while the rice slowly becomes risotto. Makes 4-6 serving.
About 5 cups chicken broth
2 tablespoons olive oil
1 tablespoon butter
2 onions: 1 red, 1 yellow, finely sliced
1 young chicken, about 2½ to 3 pounds, cut into 8 pieces
10 ounces fresh mushrooms, sliced
4 tomatoes, peeled, seeded, and chopped
2 tablespoons aged balsamic vinegar
1 pound 2 ounces Arborio or Carnaroli rice
Bring the chicken broth to a boil in a large pot.
In a heavy casserole heat the oil and butter and sauté the onions over medium heat until they are limp and translucent. Add the chicken and sauté until it is golden. Add the sliced mushrooms and cook over high heat for several minutes. Lower the flame, add the tomatoes, and cook until the chicken is about halfway done, 15 to20 minutes. Add the balsamic vinegar and let it cook down to about half its original volume. Then add the rice, stirring and coating the rice grains thoroughly. Cook over medium heat as a risotto, adding a new ladleful of boiling broth as each previous one is thoroughly absorbed. Stir frequently to keep the chicken and rice from sticking to the bottom of the pot. Cook until the risotto is made, taste for salt, and serve.
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