| TOMATO AND BASIL RISOTTO WITH CHICKEN |
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By Chef Richard Lombardi Makes 4 servingsRisotto: 2 tablespoons Crisco Pure Canola Oil 2 tablespoons butter 1 teaspoon minced garlic 16-ounces chicken broth 1/2 cup Arborio rice Chicken: 4 boneless, skinless chicken breast halves, cut into bite sized pieces 1/2 cup diced Roma tomatoes 1/2 cup fresh basil broken into small pieces 1/2 cup all-purpose flour 1/2 cup grated Pecorino Romano cheese 8 cloves peeled garlic 1/4 cup Crisco Pure Canola Oil 1/4 cup pure virgin olive oil Crushed red pepper to taste Salt and fresh ground pepper to taste In a medium saucepan, melt the butter with the Crisco Pure Canola Oil and garlic. Place rice in the pan and gently cook until golden brown. Add chicken broth to cover rice and simmer on medium heat. Stir as rice simmers, adding more liquid as needed to keep rice covered. Continue stirring until the rice is tender but firm and all chicken broth is gone, about 20 minutes. Set aside. In a large frying pan, heat the Crisco Pure Canola Oil and olive oil over medium heat. Add garlic cloves and cook until golden. Immediately add chicken pieces which have been lightly dredged in flour. Cook chicken, turning slightly until brown on all sides. Add diced tomatoes and fresh broken basil. Toss while cooking over medium heat. Add the risotto and continue to toss. Check largest piece of chicken for doneness. When chicken is done, portion into bowls and top with Romano cheese. Chef's Comments: This dish is for pasta lovers who want a robust flavor. |
