CHICKEN, ASPARAGUS & TARRAGON RISOTTO (serves 3 for a main course)
Ingredients :
2-3 tsp low salt chicken stock powder (or sufficient low salt stock cubes) made up to 1 litre stock
a pinch of sea salt
a large pinch of ground white pepper
1 bunch (7-8 stems) asparagus
4-5 full stems of tarragon, plus 1 tbsp chopped tarragon leaves
2 skinless & boneless chicken breasts
1 tbsp rapeseed or olive oil
a large knob of butter
2 banana shallots, peeled and chopped finely
300g arborio rice
100ml white wine (any kind, sweet works as well as dry)
a handful of defrosted frozen peas
grated parmesan cheese, to taste and for sprinkling.
Method :
1. Make up the chicken stock into a saucepan and place on the heat. You are aiming to bring the contents to a boil, then reduce the heat and simmer gently.
2. Take the thick, woody ends off of the asparagus and smash by laying the side of the knife on top, then hitting with the heel of your hand. Add them to the stock pot, along with the tarragon stems (which should still have their leaves attached), salt and pepper.
3. Remove the tips from the asparagus and set aside, then cut each spear into small pea sized logs.
4. Cut each chicken breast into three evenly sized pieces and add to the hot stock. Cover the pan and simmer for 8-10 minutes, or until the chicken is just cooked through.
5. Remove the chicken pieces, retaining the stock, and shred the chicken.
6. Place the asparagus spears into the stock and blanche for 2 minutes, then remove and set aside.
7. Into a deep pan, add the oil and butter and heat gently.
8. Add the shallots and cook on a gentle heat until soft and yielding. Do not allow them to colour. Remove using a slotted spoon so that the majority of the buttery oil falls back into the pan, and set aside.
9. Increase the heat under the pan to high and add the rice. Stir the rice well, making sure every grain is covered in the buttery oil. Allow the pan to reach as hot a temperature as you dare, without burning the rice. Each grain should be taking on a slightly golden hue and screaming for mercy, whereupon you add your first ladle of stock.
10. The first ladleful will disappear in a great exhalation of steam from the pan, so be ready with a second. Stir the rice gently but constantly, allowing it to absorb the stock and release the starchy creaminess that epitomises a risotto.
11. Add the white wine and the cooked shallots and stir through.
12. Once the rice has just about absorbed all the stock, add the next ladleful. Stir, stir, stir. Risotto is not something you can leave to cook while you read a book. Continue in this vein - ladleful of stock, stir stir stir, pan dries out, ladleful of stock - until the rice is soft yet al dente. Patience, that's the key!
13. With your last ladleful or two of stock, add the chicken, tarragon leaves, asparagus logs and the peas. Place a lid on for a minute or so, then stir, replace the lid, then stir, replace the lid, until the asparagus has lost its raw crunchiness (but is still firm and bright green) and the chicken is heated through.
14. Put the asparagus tips back into the stock pot, to heat through and finish cooking for their last minute.
15. Add some grated Parmesan cheese - to taste - to the risotto and stir through.
16. You can adjust the texture of the risotto by adding a little more stock if you think it requires it - and having had a taste, adjust the seasoning by adding a little more white pepper or a pinch of sea salt, if required.
17. Finally, add the asparagus spears and serve with a light grating of Parmesan sprinkled over.
Scrummy.
From : http://jennyeatwellsrhubarbginger.blogspot.co.uk