Risotto Verde with Poached Chicken
Poached chicken is soft and delicate, and presented on top of a creamy risotto, this dish is an exercise in mellow on mellow. We lighten it up with a spinach puree and a healthy dose of lemon for a soothing and refreshing meal.
Serves 4
INGREDIENTS
For the chicken
2 (12-ounce) chicken breasts, boneless and skinless
2 quarts chicken broth, homemade or storebought
1 leek, dark green top only, washed (save the bottom for the risotto)
2 garlic cloves, smashed
1 bunch parsley, stems only (save the leaves for the spinach puree)
1 bay leaf
For the risotto
2 tablespoons butter
1 leek, white and light green parts only, washed and minced
2 garlic cloves, minced
¼ cup dry white wine
1 cup arborio rice (see note)
2 quarts chicken broth (reserved from poaching the chicken)
1 cup shelled peas, fresh or frozen
1 cup parmesan cheese, finely grated
1 lemon, zest and juice
For the spinach puree
5 ounces fresh spinach
1 bunch parsley, leaves only
To serve
½ cup mint leaves
Grated parmesan cheese (optional)
Extra virgin olive oil
METHOD
Poach the chicken. In a medium pot, combine the broth, leek top, garlic, parsley stems, bay leaf, and 2 teaspoons of salt. Bring to the boil. When it’s rolling, add the chicken breasts, cover, and remove from the heat. Allow the chicken to poach gently for 25 minutes. Check the chicken for an internal temperature of 150°F, then transfer to a plate. Tent the chicken with foil to keep it warm. Reserve the broth for the risotto.
Start the risotto. Melt the butter over medium heat in a wide, heavy-bottomed pot. Add the minced leek and garlic and stir for 2 minutes. Add the rice and toast for 2 minutes more. Add the wine, 2 cups of broth, and a few pinches of salt. Turn the heat down to a simmer. When the broth is absorbed, add more broth. Continue this process until the rice is al dente (see note). You may not need the full 2 quarts of broth. Tasting is the only way to know when the rice is done. Always be tasting. Make the spinach puree while the risotto cooks.
Make the spinach puree. Blend the spinach, parsley leaves, and ¼ cup water until very smooth. Add a bit more water (a spoonful at a time) if the greens struggle to blend properly.
Finish the risotto. When the rice is done, stir in the peas, parmesan, lemon zest and juice, and the spinach puree. Taste for lemon and salt, adding more if necessary. The risotto should be creamy and not too thick, spreading out slowly when spooned onto a plate. If it doesn’t spread out on its own, loosen it up with a little more broth.
Plate. Slice the chicken against the grain. Scoop a large spoonful of the risotto onto each plate. Top with the chicken. Finish the plates with torn mint leaves, freshly grated parmesan, and a drizzle of extra virgin olive oil.
Note: Arborio is a medium grain, high-starch rice that’s perfect for risotto. As the rice cooks, the arborio grains release their starch slowly, resulting in a creamy risotto. You can always substitute other rices, but arborio is the standard for a reason.
Note: “Al dente” is an Italian term to describe pasta or rice that’s tender but still retains a firm bite. It’s toothy, not mushy.
FURTHER READING
