| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Chicken; (weighing 1800g) |
| 55 |
g |
Mascpone Cheese |
| 1 |
|
Clove Garlic; (crushed) |
| 2 |
|
Sprigs Basil |
| 2 |
|
Sprigs Thyme |
| 10 |
|
Pink Peppercorns |
| 25 |
g |
Pinenuts |
| 1 |
|
Lemon; (zest) |
| 1 |
ts |
Rock Salt |
| 1 1/2 |
l |
Chicken Stock; (approximately) |
| 275 |
g |
Arborio Rice |
| 2 |
|
Shallots; (finely diced) |
| 1 |
|
Clove Garlic; (finely chopped) |
| 1/4 |
|
Bottle Valpolocella |
| 50 |
g |
Grated Parmesan Cheese |
| 50 |
g |
Sliced Button Mushrooms |
| 50 |
g |
Butter |
INSTRUCTIONS
RED WINE RISOTTO
1. Toast the nuts under a grill until brown. Place in a food
processor with the remaining ingredients. Add the mascapone and salt
last.
2. Prepare the chicken by removing the wish bone, loosen the skin
from the breasts and place the cheese mix under the skin.
3. Tie the chicken and roast for 1 to 1 1/4 hours at 350ºf.
Red Wine Risotto
4. With half the butter gently fry the shallots and garlic mushrooms,
add the rice and cook without colour until transparent.
5. Add 1/2 of the wine and cook until sticky. Add the remaining wine
and repeat.
6. Add the stock stage by stage, repeating the process as for wine.
7. When the risotto is cooked, add cheese. Season with salt and
pepper and serve with the chicken
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
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