↞ recipe box start page
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1/4 cup plus 1 tbsp extra-virgin olive oil
1 tbsp grill seasoning
6 skinless, boneless chicken thighs (about 1 1/2 lb total)
1 oz dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice
2 cups Barolo (dry Italian) red wine
2 tbsp finely chopped fresh rosemary (about 4 sprigs)
2 tbsp cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded
Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tbsp olive oil and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.
In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.
In a large skillet, heat the remaining olive oil, 2 turns of the pan, over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 minute. Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.
Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.
Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.
Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken. Serves 4
view more member recipes
DRUNKEN RISOTTO WITH GRILLED CHICKEN
view my recipes
print
save
Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1/4 cup plus 1 tbsp extra-virgin olive oil
1 tbsp grill seasoning
6 skinless, boneless chicken thighs (about 1 1/2 lb total)
1 oz dried porcini mushrooms
4 cups chicken broth
1 medium onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice
2 cups Barolo (dry Italian) red wine
2 tbsp finely chopped fresh rosemary (about 4 sprigs)
2 tbsp cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
2 cups arugula, shredded
2 cups baby spinach, shredded
Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tbsp olive oil and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.
In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.
In a large skillet, heat the remaining olive oil, 2 turns of the pan, over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 minute. Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.
Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.
Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.
Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Drunken Grilled Shrimp
by sgre52160
1 1/2 to 2 lb. peeled, deveined large Shrimp - thawed 1 1/8 cups vodka (try lemon or lime flavored for a tasty twist) 1/8 tsp Salt, crushed (fine) pinch of red pepper 1/8 tsp paprika 1/4 tsp
by sgre52160
1 1/2 to 2 lb. peeled, deveined large Shrimp - thawed 1 1/8 cups vodka (try lemon or lime flavored for a tasty twist) 1/8 tsp Salt, crushed (fine) pinch of red pepper 1/8 tsp paprika 1/4 tsp
Grilled - Drunken Asparagus
by sgre52160
1 cup Burgundy wine 2 tbsp olive oil 1 tbsp prepared brown mustard 1 tsp garlic powder 1/2 tsp ground black pepper 1/2 tsp salt 2 lbs fresh asparagus, trimmed In a medium bowl, whisk t
by sgre52160
1 cup Burgundy wine 2 tbsp olive oil 1 tbsp prepared brown mustard 1 tsp garlic powder 1/2 tsp ground black pepper 1/2 tsp salt 2 lbs fresh asparagus, trimmed In a medium bowl, whisk t
Drunken Beer Can Chicken
by sgre52160
1 whole chicken fryer Louisiana Cajun seasoning or any seasoned salt 1 (16 oz) can beef 1 oz Zataran’s crab boil Foil, 12 inch long Place foil, folded in half and put on grill, folding edges
by sgre52160
1 whole chicken fryer Louisiana Cajun seasoning or any seasoned salt 1 (16 oz) can beef 1 oz Zataran’s crab boil Foil, 12 inch long Place foil, folded in half and put on grill, folding edges
Drunken Cajun Beer Can Chicken
by sgre52160
1 whole chicken fryer Louisiana Cajun seasoning or any seasoned salt 1 (16 oz) can beef 1 oz Zataran’s crab boil Foil, 12 inch long Place foil, folded in half and put on grill, folding edges
by sgre52160
1 whole chicken fryer Louisiana Cajun seasoning or any seasoned salt 1 (16 oz) can beef 1 oz Zataran’s crab boil Foil, 12 inch long Place foil, folded in half and put on grill, folding edges
view more member recipes
related CDKitchen recipes
Grilled Portobello Mushroom And Gorgonzola Risotto
Pan Roasted Scallops With Cinnamon-Orange Reduction And Seafood Risotto
Arman's Coyote Cafe Seafood Risotto
Grilled Drunken Chicken Wings
Beef & Mushroom Risotto
Risotto Cakes with Cheese and Sun-Dried Tomatoes
Mi Spia's Grilled Chicken Risotto With Mushrooms and Spinach
Chicken Ala Orange With Risotto