600 g risotto rice
750 g chicken breast
200 g smoked bacon cubes
200 g peas (cooked)
15 cl dry white wine
1.5 l chicken broth
3 garlic cloves ans 6 shallots
10 cl olive oil
20 cl heavy cream
Preparation:
1/Cook peas in boiling water with salt and a pinch of sugar for 10 min.
Meanwhile, blanch bacon for 3 min to remove some of its saltiness.
2/Bring chicken broth to a simmer.
Meanwhile, peel and chop shallots and garlic.
Cut chicken into strips.
3/ In large sauteuse pan, heat olive oil. Add chicken and bacon, cook on all sides.
Remove from pan and keep warm.
4/In same pan, sauté onions and garlic without browning.
Add rice and stir constantly until translucent and well-coated with olive oil.
5/Stir in white wine and bring to a simmer.
Add chicken broth one ladle at a time while stirring. Wait until each ladle is absorbed before adding the next. Continue until rice is al dente.
With last ladle of broth, stir in chicken, bacon and peas.
6/Just before serving, stir in cream.
Accompany with
Château Moulin Haut Villars 2000 or 2002