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Rosemary chicken with radish & mascarpone risotto
Rosemary chicken with radish & mascarpone risotto
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate your risotto with exciting new flavors, while still stirring with love.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 30.00 ml chopped fresh rosemary
  • 4 (about 150g each) chicken breast fillets
  • 1.25L (5 cups) chicken style liquid stock
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) vermouth
  • 85g (1/3 cup) mascarpone
  • 40g (1/2 cup) finely grated parmesan
  • 6 (about 150g) radishes, trimmed, cut into thin matchsticks
  • 40.00 ml chopped fresh chives
Instructions:
  • Mix together the 60ml (1/4 cup) oil and rosemary, then toss in the chicken, season with salt and pepper, and coat everything well. Cover with plastic wrap.
  • In a large saucepan, bring the stock to a near boil. Lower the heat to maintain a gentle simmer.
  • In a heavy-based stockpot over medium heat, sizzle the onion and garlic in the remaining oil for 5 minutes until soft and translucent. Stir in the rice and cook for 1 minute until the grains turn slightly glassy.
  • Pour vermouth into the rice mixture and cook, stirring, until absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock to the rice and stir until absorbed. Continue adding stock, a ladleful at a time, stirring constantly until all the liquid is absorbed. Cook for 18 minutes or until the risotto is creamy and the rice is tender but firm. Stir in mascarpone and most of the parmesan. Cover and let it sit for 2 minutes before serving.
  • While your pan is heating up over medium-high heat, sear the chicken for about 5 minutes on each side until fully cooked. Place the chicken on a plate and cover it with foil. Allow it to rest for 5 minutes before slicing it thickly on a diagonal.
  • Combine the radish and chives into the creamy risotto, then portion it onto serving plates. Finish with a generous sprinkle of the remaining parmesan and top it off with the savory chicken.

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