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Italian chicken dish served with wild mushroom risotto.
Serves 6
What you Need:Chicken:
6 corn-fed chicken breast 150g Gorgonzola Cheese - split into 6 portions 12 slices of Pancetta 2 sliced Courgettes 2 sliced Aubergines 3 red peppers (confit and sliced into rings) thyme 2 cloves of Garlic crepinette
Risotto:
Mushrooms:
Method:To prepare vegetables:
1. Pan-fry all the vegetables separately in a little olive oil with some thyme and garlic. Leave to cool and reserve.
To prepare chicken:
2. Remove the skin from the chicken breast.
3. Make a small insertion in the top of the chicken breast.
4. Place the gorgonzola in the slit.
5. Cover with the cooked vegetables layered and wrap it the thinly sliced pancetta.
6. Cover the pancetta with crepinette to seal.
7. Pan-fry the chicken breast till just cooked, about 12 minutes.
8. Remove from the pan, wrap in cling-film and leave to rest for 10 minutes
Risotto:
9. Sweat the shallots in the butter in a thick based pan.
10. Add the rice and continue sweating.
11. Deglaze with the white wine and reduce till thick.
12. Slowly add the boiling stock till the rice is cooked and stock has evaporated.
13. Finish the risotto with the mascarpone cheese and parmesan cheese
14. Add the chopped herbs and cooked mushrooms, see below.
Mushrooms:
Pan-fry all the mushrooms with butter and season. Add some chopped herbs to finish and add to the finished risotto.
Recipe with compliments of Novelli Academy
01582 454070
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