Tag Archives: Risotto

Balsamic Risotto With Roasted Chicken

Balsamic Risotto with Roasted Chicken

Yield: 6 servings

For the Chicken:

4 tablespoons extra-virgin olive oil, plus extra for coating

8 cloves of garlic

1 tablespoon good-quality balsamic vinegar of Modena

3 tablespoons minced fresh, flat leaf parsley

1 chicken, about 2 ½ pounds

Salt and freshly ground pepper

For the Risotto:

7-8 cups light chicken stock

¼ cup extra-virgin olive oil

½ cup finely chopped yellow onion

3 cups Arborio or Carnaroli rice

½ cup good-quality of balsamic vinegar of Modena

2 tablespoons unsalted butter

Salt and freshly ground pepper


To prepare the chicken, preheat the oven to 400˚F. Pour 3 tablespoons of the oil into a roasting pan. Mince 4 cloves of the garlic. In a small bowl, combine the minced garlic, balsamic vinegar, the remaining 1 tablespoon oil, and the parsley.

Beginning at the neck, loosen the skin from the chicken breast with your fingers. Spread the garlic mixture over the breast under the skin. Place the whole garlic cloves in the cavity. Rub the skin with oil, season with salt and pepper, and place the bird on its side in the pan. Roast, turning from side to side every 15 minutes and occasionally basting with the pan juices, until the juices run clear when a thigh is pierced, 45-60 minutes. Turn breast side up for the last 15 minutes to brown. Transfer to a plate, reserving the pan juices, and let cool to the touch. Remove the meat from the bones and cut into bite-sized pieces.

Meanwhile, start the risotto. In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the balsamic vinegar and stir until it is completely absorbed. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve ¼ cup stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the roasted chicken. Cook to heat through, about 1 minute. Remove from the heat and stir in the butter and reserved ¼ cup stock. Season to taste with salt and pepper and serve at once.


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