Gluten Free Smoked Chicken Risotto

Would Have Looked Better In A Plain Bowl I Know

So, I made it and it turned out lovely. I was quietly confident on Friday but what with it being so bloody hot here I didn't know if I'd be capable of standing at the hob and stirring for how ever long it was going to take. I managed it, albeit through gritted teeth and I think I may have lost a few pounds in the process so it all worked out really.

Talking of the heat, I'm a hot mess and I don't mean in the good way. I'm just hot and messy, I hate this weather IT IS SO VILE. And Wimbledon has finished so I'm a bit bereft.

I'm struggling with this post, I'm not going to lie. Writing about cooking whilst feeling like I actually am being cooked from the inside out is a challenge, but for you dear reader I will continue.

I don't have a big appetite at all so you may want to increase the portion sizes for this. I found the amount I had was really filling as a main meal so here's what I did for 2 people:

Ingredients:

130g Arborio Rice

520ml Gluten Free Chicken Stock (1 Knorr Stock Pot used here)

100ml Dry White Wine

3 Shallots (mine were quite small)

A handful of Chestnut Mushrooms (again quite small so I used about 5)

30g Parmesan or Grana Padano (I used the latter)

Smoked Chicken (thigh meat used here for flavour)

1 Teaspoon Dried Tarragon

2 Tablespoon Olive Oil

Pinch Sea Salt

Bargain

The only reason this meal came about was because I saw the Arborio Rice at Lidl and it was ridiculously cheap so I thought if I f*cked up a few Risottos in the process of creating a good one to share, it wouldn't be so bad. Only needed one attempt though, go me!

If you don't feel like standing at the hob for an age don't make this, just don't it's a constant stirfest and a bad Risotto where the rice isn't cooked enough or too much will be horrible. You have to commit to this recipe and it asks a lot.

Saying that it's incredibly easy you'll just have an achy arm once your done. And a nice meal.

Directions:

• Peel and chop the shallots finely
• Slice the mushrooms

'Bout As Arty As It Gets Here

• Mix the stock in a jug

I Highly Recommend Knorr Stock Pots

• Measure out the rice
• Grate the cheese

Neither Looks A Lot But Massively Filling

• Heat the olive oil in a wide bottomed pan (ideally with a lid or you can use foil like I did, you don't need it just yet) on a medium to high heat
• Slow fry the shallots until they go transparent (about 8 minutes)
• Add the mushrooms and fry until soft
• Add the rice and stir so that it gets covered in oil
• Lower the temperature to medium

We've Only Just Begun

• Pour the wine into the pan and let the rice soak it up
• Add 100ml of the stock and stir constantly until absorbed

Rice Rice Baby

• Add another 100ml of the stock and stir, stir, stir until the rice drinks it all in 
• Add the tarragon and salt

Fluffing Up

• Keep adding the stock gradually and stirring until the rice is just soft but not mushy - this requires a texture bite test - around 15 minutes in
• Once the rice is cooked - soft but with a bite - remove from the heat and add the cheese and chicken

Just Chuck It In

• Stir and cover with a lid or tin foil for 2 minutes
• Serve!

Soft Gooey and Yum

Printable Version

If you don't have the means you don't have to use smoked chicken but it is lovely. Here's how to smoke a chicken in case you're interested.

So I did it, all from scratch all from my head, I'm quite pleased with how it turned out. I'd call this pretty basic as far as the flavours are concerned but I do plan on upping my game a bit in the Risotto stakes in the near future. As always, you'll probably hear all about it good or bad.

More tomorrow...