Best Chicken Giblet Risotto Base Recipes

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CHICKEN RISOTTO



Chicken Risotto image

The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

1 quart low-sodium chicken broth
2 skinless, boneless chicken breast halves (3/4 pounds), butterflied and separated into cutlets
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter, divided
1 medium yellow squash (8 ounces), cut into 1/4-inch-thick rounds (about 2 cups)
1 medium yellow onion, finely chopped (1 1/2 cups)
1 1/4 cups Arborio rice
1/2 cup dry white wine
8 ounces thin asparagus, trimmed and cut into 2-inch pieces (1 1/2 cups)
2 ounces grated Parmigiano-Reggiano or Parmesan (packed 1/2 cup), plus more for serving

Steps:

  • Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
  • Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
  • Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
  • Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

THE BEST RISOTTO



The Best Risotto image

With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

7 cups homemade chicken stock (see Cook's Note)
2 tablespoons olive oil
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 bay leaves
5 tablespoons unsalted butter
2 cups arborio rice (see Cook's Note)
1 cup dry white wine
3/4 cup freshly grated Parmesan, plus more for garnish

Steps:

  • Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
  • Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
  • Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
  • Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
  • Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
  • Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

RISOTTO WITH GIBLETS



Risotto with Giblets image

Provided by Joyce Goldstein

Categories     Chicken     Rice     Appetizer     Sauté     Rosh Hashanah/Yom Kippur     Kosher     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

3/4 pound assorted chicken giblets (gizzards, hearts, and livers)
5 tablespoons olive oil, plus oil for sautéing livers (optional)
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups dry red or white wine
7 cups chicken broth
2 cups Arborio rice
Salt and freshly ground black pepper to taste
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)

Steps:

  • Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
  • Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
  • Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
  • Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
  • Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
  • Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately

GRANDMA RITA'S RISOTTO



Grandma Rita's Risotto image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1 pound chicken gizzards
6 to 8 cups chicken broth
1/4 cup olive oil
1 onion, chopped
Salt and freshly ground black pepper
2 cloves garlic
1 (6-ounce) can tomato paste
12 ounces water
2 cups long grain rice
Chunk of Parmesan, for shaving

Steps:

  • Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
  • Simmer chicken broth in separate pot, keeping it hot.
  • Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
  • Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.

CHICKEN GIBLET RISOTTO BASE



CHICKEN GIBLET RISOTTO BASE image

A favorite and it is served in Northern Ontario at our Italian Club weddings following the salad. Cleaning giblets is not pleasant, however, even our children make it today, it is so special. Non Italians often call it 'thick rice soup'. One can use mushrooms, in place of Giblets, but the homemade broth makes a finer Risotto. ...

Provided by Noreen Barbe

Time 1h25m

Number Of Ingredients 12

1/2 c oil
1/2 c butter
1 c large onion chopped fine
6 oz tomato paste, italian
1 1 /2 lb cleaned giblets cut into small pieces
1/2 tsp cinnamon
3/4 c celery chopped fine
1 pkg pastene italian arborio rice 3 cups
salt and pepper to taste
chicken broth, unsalted (home made preferred)
1/2 c grated regeano parma cheese
NORTHERN ITALY GIBLET RISOTTO BASE

Steps:

  • 1. Saute onions in butter/oil until clear, ADD... cleaned and chopped giblets, salt, pepper, cinnamon.
  • 2. Melt tomato paste in 1+ cup hot broth, add celery, and an additional 1 1/2 cups hot broth. Simmer, then raise to low/medium heat until giblets are well done and the sauce has thickened...
  • 3. 20 minutes before serving time let your family know you are Adding the RICE, and to finish their drink at the table SINCE you will be at the stove stirring. STIR GENTLY INTO THE SAUCE. ADD.. 1 CUP OF BROTH of MORE INTO THE RICE UNTIL IT IS ABSORBED. STIR GENTLY, AND CONSTANTLY TO PREVENT STICKING. KEEP ADDING BROTH 1 CUP AT A TIME UNTIL ABSORBED AND THE RICE IS COOKED. REMOVE FROM HEAT, ADD 1/4 CUP BUTTER, AND 1/2 CUP OF PARMESAN CHEESE and MORE BROTH AS IT SHOULD BE THICK BUT STILL A RUNNY CONSISTANCY. RISOTTO WAITS FOR NO ONE..... SERVE IMMEDIATELY Have extra freshly grated Parmesan Cheese on the table.

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