SWEET POTATO and CHICKEN RISOTTO
Brio Tuscan Grille Copycat Recipe
Serves 10
Main Dish
5 oz blended oil
1 oz Pancetta, rendered, 1/2 dice
3 oz sweet potato roasted
2 oz Asparagus, grilled, bias cut
6 oz Roasted chicken stock
6 oz Risotto
3 oz pulled chicken
1 oz butter
2 tbsp reggiano, shredded
1 pinch salt and pepper
1 tsp Pine nuts, toasted
1 tsp Thyme, fresh
Risotto
1 quart chicken stock
2 cups water
1 tablespoon extra virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
1/2 cup white wine
2 tablespoons butter, cut into small pieces
Risotto: In a large pot, heat the stock and 2 cups water over medium low heat. In a risotto pot or large skillet with a rounded bottom, heat the extra virgin olive oil over medium to medium high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes. Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.
Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.
Sweet Potatoes: Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.
To Serve: Heat oil in a saute pan. Add pancetta & saute until golden brown and crispy. Add sweet potatoes, asparagus, chicken stock and risotto. Stir to combine and cook risotto. Add chicken, butter, Reggiano or Parmesan and salt and pepper. Stir to mix. Place on a serving plate and garnish with pine nuts and thyme.