Friday, February 4, 2011

Chicken and Shrimp Risotto with Caramelized Onions

This recipe was inspired by a similar recipe on one of my favorite blogs, Annies-Eats.  I decided not to try her recipe exactly, since I can give it to you here, so I attempted a different recipe and decided to compare the two. It was fabulous! The three main differences between the recipes are as follows:

-Annie's recipe has less of a chicken flavor and more herb essence than this recipe simply because this recipe doesn't use the parsley and chives that her recipe calls for
-My recipe requires a very specific wine, which gives it a unique flavor. I enjoy experimenting with different wines and this one, Madeira, is an excellent wine to put in your cooking arsenal. 
- Annie's recipe dilute the chicken broth with water, which would be better if you want to add shrimp or some other seafood to the risotto 
- My recipe is the "old fashion" way of cooking risotto (slowly adding liquid in small portions) Annie's is a newer quicker way; however, their is still a time commitment to both due to the caramelized onions

The good news is that both are delicious so you won't go wrong regardless of which one you choose!  

1⁄2 cup extra-virgin olive oil
2 sweet white onions, cut into 1-inch pieces
1 cup Madeira wine, at room temperature*
9 to 10 cups chicken stock
3 cups Arborio or Carnaroli rice
2 cups chopped cooked chicken (see Note)
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste

1. In a large, heavy saucepan over medium-high heat, warm 1/4 cup of the olive oil. Add the onions and  sauté until the onions turn golden brown, about 15 minutes. Add the Madeira and deglaze the pan, stirring to scrape up the browned bits from the bottom. Cook until the liquid is reduced by half. 
2. Meanwhile, in a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. Add 1 cup of the simmering stock to the onion mixture and continue to cook over medium-high heat until the liquid has reduced and the mixture is quite thick, about 15 minutes more. Set aside.
3. While the onions simmer, in another large, heavy saucepan over medium heat, warm the remaining 1/4 cup olive oil. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.
4. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful.
5. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the chicken. Cook to heat through, about 1 minute. Remove from the heat and stir in the butter, caramelized onion mixture. Serve immediately 

Adapted from: Williams-Sonoma
Cook's Notes:
* You can substitute Marsala wine if you don't have Madeira 
** I also added shrimp to my dish.  I liked the addition, but the chicken flavor somewhat overwhelmed the shrimp. 

1 comment:

  1. I've never had Madeira wine but now I'm inspired to experiment with it!

    Mmm caramelized onions....the key to my heart. What a delicious risotto!