Chicken, leek and walnut risotto takes classic Italian risotto and spices it up with interesting ingredients rarely seen in traditional risottos. A touch of saffron completes the rich taste of this risotto dish. Serve with a warm broccoli rabe and olive salad, a loaf of hot Italian bread with rosemary butter and a glass of brown ale or white wine for a truly delicious meal.
Instructions
1. Heat the oil and butter in a large saute pan and cook the leek and bell pepper over for one to two minutes. Stir in the chicken and cook for two to three minutes or until golden brown.
2. Stir in the rice and cook for an additional two to three medium heat.
3. Stir in the saffron threads and sea salt to taste. Add the vegetable stock slowly, stirring the whole time. Cover and cook over low heat for 18 to 22 minutes or until the rice is tender and most of the liquid has gone.
4. Stir in the corn, walnuts and Parmesan cheese. Add sea salt and freshly ground black pepper to taste and cook for one to two more minutes over low heat.
5. Transfer the risotto to a large serving dish and serve immediately.
Tags: heat minutes, medium heat, , minutes until, over heat