Friends and food go together
Linda, Bob, Jessica, Larry, Kate,
Marshall
and Teri
visiting the Roy Rogers Museum
While
visiting the Roy Rogers Museum with friends
before it moved to Branson, MO from Southern California, Kate Racine (pictured
above) gave Linda this chicken recipe.
Linda added the Risotto as a compliment to the dish. We loved it so much
that we wanted to
share it.
It's simple to make and will have your taste buds humming an
Andrea Bocelli song.
Risotto
"Risotto is the rice dish of northern Italy.
In the north of Italy, up around the Piedmont, Milan, Lombardy, and the area
of Venice, rice rules the day.
Rice came to Italy sometime
in the 10th century, probably brought to Sicily by Arab conquerors. The
north of Italy took to rice farming four to five hundred years later, in an
era when plague and famine were making simple survival difficult. The area
has remained the premier rice growing and rice eating areas of Italy to this
day. In the same way that people in the rest of Italy put plates of piping
hot pasta on the table at every main meal, so too do northerners resort to
rice.
And more often than not, rice in
northern Italy means risotto.
Which rice to choose?
Arborio
The most readily
available in this country. There's actually a village named Arborio, from
whence the rice originated. Arborio is the first name in risotto making, the
variety that was introduced to Americans first, and hence the most popular
Italian rice in this country. It's the largest grain, and it has the biggest
name, which I suppose qualifies it to be "the Beluga caviar of rice."
Carnaroli
This is the
rice that draws raves from Italian chefs and also draws the highest price.
It's difficult to grow, and has small yields, both of which contribute to is
high cost. If Arborio is the Beluga, Carnaroli is the Osetra caviar of rice;
slightly smaller in size, it gets little of the press that its bigger,
better known, brother has garnered over the years. But those in the know
seem to prefer it. Having cooked with Carnaroli, it does make for an
exceptional risotto."
Source:
Arbor Food Gourmet Details |
Parmesan Chicken
and
Mushroom Risotto
From Linda Rossi
Served with green beans
and fresh tomatoes
Ingredients
Parmasean Chicken 6 each - Chicken Breasts (boneless) 2 each - Whole Eggs 1 cup - Parmigiano Reggiano cheese 4 ounces - Extra Virgin Olive Oil to taste - Salt and Pepper
Rissoto
5 cups - Chicken Stock 3 tablespoon - Butter 1 tablespoon - Extra-Virgin Olive Oil 1 each - Yellow Onion, small, peeled and finely chopped 1 cup - Carnaroli or Arborio Rice ½ cup - Dry White Wine ½ cup - Parmigiano Reggiano Cheese, finely grated 3 oz - Dry Mushrooms to taste - Salt, Pepper and Herbs
Preparation
Chicken
Roll the chicken breasts completely
in the egg wash. Roll the egg washed chicken
breasts in freshly grated Parmigiano Reggiano cheese Fry in extra virgin olive oil until
golden brown Risotto
In a
medium saucepan, bring the chicken stock to a boil over high heat, then
reduce the heat to a simmer and keep the stock warm over low-medium heat.
In
another saucepan, add 1 tbsp. butter, the extra-virgin olive oil, and the
onions and cook over medium heat, stirring often, until the onions are
translucent, about 5 minutes.
Add
the rice and the dried mushrooms to the saucepan, stirring constantly to
coat and slightly toast the rice with the butter and olive oil.
Next
add the white wine to deglaze and stir until the wine is absorbed,
stirring the rice constantly, about 1-2 minutes.
Start
by adding 1 cup of the simmering chicken stock at a time, stirring
constantly; waiting until all of the stock has been absorbed before adding
more.
Continue this procedure, adding 1 cup at a time, until the rice is al
dente, firm to the bite and the risotto is creamy but not soupy, about 15
minutes.
Remove
from the heat and stir in the remaining 2 tbsp. of butter, the
parmigiano-reggiano, and season to taste with salt, pepper and herbs.
Serve immediately. Servers 6
Printer
Friendly Page |
Interesting Facts!
PARMESAN CHEESE
Parmesan cheese probably originated in Parma or
Tuscany in Italy in the 11th century.
Parmigiano-Reggiano is made only from April 1 to November 11, with milk from
cows that have been eating fresh grasses.
"Cheese has a prominent place among the
products of animal origin. Among our types of cheese of the oldest tradition
Parmigiano Reggiano can now be considered as a
symbol of culture and civilization. This product is one of the most imitated
in the world.
In the Parmigiano Reggiano there is a real concentration of nutritional
substances, as a kilo of cheese comes out from a good 16 litres of the most
valuable milk of the typical zone, exceptional for its protein and vitamin
content and for its wealth of calcium and phosphorus.
But fortunately it is not necessary to be an
expert to recognize the real Parmigiano Reggiano. "La tradizionale
marchiatura con la scritta per esteso", the traditional marking with
the inscription in full “Parmigiano Reggiano”, is impressed along the
side of the whole cheese and enables the identification even on small
pieces. The structure of the cheese paste is unmistakable too: granular,
with the typical breaking in slivers and the particular fragrant and
delicate aroma."
Source:
ParmaItaly |
