One Dish Chicken with Risotto

by Dan

Can I make a one dish chicken and risotto by using the chicken fond to start risotto in the same pan?

Lets say I'm cooking a steak or chicken, and I'm ready to deglaze the pan, but i want to make a risotto as well;

Can i start the risotto with some chicken broth or whatever liquid I'm using for deglazing the pan, or do I have to start it in another pan with my onion and rice and other ingredients?

Thanks a lot
Dan


Chef Todd Says:
It sounds to me like you just wrote an original recipe, Dan. The procedure you describe sounds great.

I'd use a 3-4qt sauce pot to brown some chicken or steak, rendering fat into the bottom of the pan.

Remove the protein from the pan, and add your Arborio rice, onion, garlic, or whatever you desire. Coat the rice in the rendered pan fat.

Deglaze the pan, adding flavorful liquid in increments as the rice absorbs it, and until the rice is to the texture you'd like. This long, moist cooking process will help tenderize the protein product as well. So, be careful not to put tender fish or shrimp into the rice too early. It will be obliterated by the time the rice cooks. Beef, however, will benefit from low and slow moist cooking. You're in charge!

You can then return the chicken or beef to the rice and let them cook together.

I love the idea! One Dish Chicken with Risotto. Give it a shot and tell me how it goes.

Chef Todd.