Rosemary Chicken, Radish and Mascarpone Risotto Recipe

Welcome friends to Natasha In Oz! Thanks for visiting me in my little corner of the world Down Under!

I have been reading a lot about Italian food lately and the latest issue of Good Taste Magazine has a feature about La nuova cucina, the new cuisine, where traditional ingredients are used with new, different and fresh combinations to create delicious and modern Italian fare.

One recipe that is featured in this expose is for

Rosemary chicken with mascarpone risotto.

To make Rosemary Chicken, Radish and Mascarpone Risotto, you will need: 

80ml/1/3 cup olive oil,
11/2 tbs chopped fresh rosemary,
4 (about 150g each) chicken breast fillets,
1.25L /about 5 cups chicken stock,
1 brown onion, finely chopped,
2 garlic cloves, finely chopped,
330g (11/2 cups) arborio rice,
125ml (1/2 cup) vermouth (I didn't have any so I used white wine),
85g (1/3 cup) mascarpone,
40g (1/2 cup) finely grated parmesan
some chopped fresh chives

 

and, the star of the show, 6 (about 150g) radishes, trimmed, cut into thin matchsticks

1. Combine 60ml (1/4 cup) oil and the rosemary with the chicken and season with salt and pepper and place in a ziplock bag. Refrigerate until ready.

2. Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.

3. Heat remaining oil in a heavy-based stockpot over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and transulcent.

Add the rice and cook, stirring, for 1 minute or until the grains appear slightly glassy.

4. Add vermouth/alcohol if using to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of simmering stock to the rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 18 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Stir in the mascarpone and two-thirds of the parmesan. Cover. Set aside for 2 minutes.

5. Meanwhile, heat a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice diagonally.

6. Stir the radish and chives into the risotto.

Finally, divide among serving plates. Sprinkle with the remaining parmesan. Top with the chicken.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients. Julia Child (1912 - 2004) 

Now, I have to tell you that my sweet hubby is not normally a fan of risotto but he loved this recipe and ate everything on his plate (I know Mum....can you believe it!!!) so, please do give this recipe a try as I am sure you will love it!

Thank you so much for visiting me today my dear friends and I hope that I will see you on Tuesday for another #TuesdayTune If you want here a gorgeous Italian singing a gorgeous Song just click here!

I am now off to go and eat the leftovers for lunch!

Best wishes and happy weekend,

 Natasha In Oz 

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