Risotto pollo alla provenzale

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 tablespoons Unsalted butter
1 Clove garlic; finely minced
½ Yellow pepper; seeds and
Core removed; cut into thin
Stips
1 Boneless chicken breast;
About 1/2 lb., skin and
Cartilage removed; cut into
Thin strips
1 cup Canned Italian plum tomatoes
Crushed or finely chopped
With their juice
5 cups Chicken broth
½ cup Dry white wine or broth
2 tablespoons Unsalted butter
1 tablespoon Oil (prefeerably olive oil)
⅓ cup Onion; finely minced
1½ cup Arborio rice

Directions

Heat the oil and butter in a skillet over moderate heat. Add the garlic, yellow perpper, and olives and cook for 5 minutes. Stir in the chicken and tomatoes. Turn the heat to low and simmer slowly while you prepare the risotto, stirring occassionally.

Bring the broth to a steady simmer in a saucepan on top of the stove.

Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1-2 minutes, until it begins to soften, being careful not to brown it.

Add the rice to the casserole, using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. Stir frequently to prevent sticking.

After approximately 18n minutes, when the rice is tender but still firm, add the reserved broth and the chicken-tomatoes-olive mixture.

Stir vigorously to combine the rice. Serve immediately.

VARIATIONS: 1. Add 1 tablespoon balsamic vinegar to the chicken with the

: garlic, pepper, and olives. 2. Prepare recipe, but reserve the yellow pepper. While the

: risotto is cooking, wash the pepper and place it directly over a

: low flame on the stove or under the broiler, turning frequently

: until the pepper skin has been completely blackened. Run the : pepper under cold water to remove the charred skin, cut it into

: halves, and remove the stem, ribs, and seeds. Slice the pepper into

: strips and spoon 2 tablespoons of olive oil over them. Serve the

: risotto with yellow pepper strips as a garnish on each serving. Submitted By CAROLE CRONAN On 12-17-94

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