Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Chicken breasts
To serve
How it's done
Risotto
Heat the butter in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the orange juice and stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the cheese and orange zest, season.
Chicken breasts
Heat the clarified butter in a frying pan. Season the chicken, fry for approx. 4 mins. on each side, remove from the pan. Add a little clarified butter if necessary. Sauté the shallot and thyme for approx. 5 mins. Pour in the stock and blood orange juice, bring to the boil, reduce the heat, simmer for approx. 5 mins. Return the chicken to the pan, simmer for approx. 5 mins.
To serve
Plate up the risotto with the chicken breasts and sauce. Top with the orange segments and thyme.
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