Chicken & Vegetables Risotto (“la canaria's” way)
200 gr of country chicken cut into cubs
1 medium sized onion chopped
1 clove of garlic without the centre and crushed
1 small green pepper chopped
1 carrot chopped
100 gr. Wild mushrooms
6 leaves of fresh basil
A pinch of saffron (threads)
1 spicy red pepper & salt
4 spoons Parmesan Cheese grated
Enough olive oil to sauté the chicken
100 gr butter into cubs
200 ml white wine
1 liter or more chicken stock
400 gr Arborio rice
4 spoons tomato sauce
Some fresh parsley to sprinkle on top
Make a chicken stock.
In a large/deep frying pan saute the chicken cubs with the oil and hot pepper until golden. Add onions, garlic, pepper, carrot and mushrooms stirring for 2 or 3 minutes until the onions are soft but not brown. Add the tomato sauce and the rice and mix it all for 1 or 2 minutes until the rice is well coated with the oil.
Add the wine and stir it all quickly not allowing it to stick until the wine is absorbed.
Add the chicken stock (boiling) and the asparagus cut into large pieces. Reduce the heat and cook gently until the liquid is absorbed and the rice is cooked “al dente” (it becomes creamy but not sticky, about 25 minutes). A few minutes before the rice is cooked, add the saffron and the fresh basil cut into stripes and mix it with the rice. Add more stock if you consider it is needed.
When the cooking is finished, add the cubes of butter and parmesan cheese on top and let it settle for a couple of minutes before you serve it. Then, sprinkle the parsley on top.