for 4 person

Risotto

1 tbsp	butter
1	shallot, finely chopped
1	garlic clove, squeezed
200 g	risotto rice
1 dl	white wine
2 dl	blood orange juice
8 dl	chicken bouillon, hot
50 g	grated Parmesan
1	blood orange, rinsed with hot water, dabbed dry, only slightly rubbed peel
	salt and pepper to taste

Chicken breasts

	clarified butter for frying
4	chicken breasts (each approx. 150 g)
1 tsp	salt
a little	pepper
1	shallot, finely chopped
4 sprig	thyme, leaves torn off
1 dl	chicken bouillon
2 dl	blood orange juice
a little	pepper

To serve

1	blood orange, segmented
2 sprig	thyme, leaves torn off

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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