How to Make Chicken, Leek and Walnut Risotto

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.

Things You'll Need

• 2 tablespoons sunflower oil
• 2 tablespoons unsalted butter
• Leek, thinly sliced
• Yellow bell pepper, diced
• 3 boneless chicken breasts, skin removed and diced
• 12 oz. Arborio rice
• 3 saffron threads
• 7 cups chicken stock
• 1 cup steamed fresh corn, removed from cob
• ½ cup chopped walnuts
• ½ cup Parmesan cheese
• Sea salt (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. Heat the oil and butter in a large saute pan and cook the leek and bell pepper over medium heat 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 minutes over 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.

Tips & Warnings

• Grana Padano, a hard cheese similar to Parmesan, is recommended in place of the Parmesan if it is available.

References

• Epicurious

Resources

• All Recipes - Italian Recipes
• The Italian Chef - Italian Recipes
• Practically Edible - Grana Padano