Chicken & Pea Risotto

The key to a great risotto is that it shouldn’t be rushed: go for medium heat and a gradual addition of stock, waiting for each addition to be absorbed into the rice before adding the next. This encourages release of starch which makes the risotto creamier.

Ingredients

• 2 boneless, chicken breast (skin-on)

Risotto

• 15ml olive oil
• 1 onion
• 400g arborio rice
• 2 litres chicken or vegetable stock
• 50ml white wine
• Salt & black pepper
• 200g frozen peas
• 50ml cream (optional)
• 30ml oil

To Finish

• 60g parmesan

Method

1 hour 15 minutes before serving: 

• Fill your sous vide water bath with water and preheat to 62°C (144°F) with 1 hour cooking time. Once target temperature is reached, seal the chicken breasts in a bag and submerge in water bath.

35 minutes before serving:

• Heat olive oil in a pan on medium heat. Add diced onions (and bacon bits if included) and fry until soft. Add the rice stirring well for 2 minutes, before adding white wine and half of the stock.
• Simmer the mixture until reduced, adding in more stock each time the rice comes close to fully absorbing the liquid. Continue for 20 – 30 minutes whilst stirring until the rice is cooled al dente.
• Season with salt and black pepper. Stir in the peas and cream. Remove from heat once peas are cooked (around 2 min) and set aside.
• Once the chicken is ready, pat them dry with kitchen towels. Season with salt and pepper. Heat up oil in a heavy-based skillet, sear the chicken breasts skin side down on high heat for 30 seconds until crisp. Remove chicken from heat, slice them into portions.

To Serve

• Spoon risotto onto serving bowl and top it with chicken slices. Sprinkle with Parmesan prior to serving.