- 300 gram risotto rice
- about 750 ml chicken stock
- 2 chicken breasts
- 1/2 large Chinese cabbage
- about 8 mushrooms
- 1 shallot
- 2 garlic cloves
- 150 gram smoked bacon lardons
- olive oil
- pepper and salt to taste
- handful of grated grana padano
Kitchen equipment needed
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- 2 large skillets
- wooden spoon
- small pan
Preparation — 15 minutes
Rinse the cabbage and chop into pieces, not too large. Peel and finely chop the shallot and garlic cloves. Rinse the mushrooms using a brush or paper kitchen towel and divide them into quarters. If the mushrooms are large it’s best to divide them into 6 wedges.
Remove any excess fat or muscles from the chicken breasts and divide into pieces. Heat the stock in a small pan.
Finishing the chicken and cabbage risotto — 30 minutes
Heat a dash of olive oil in a large skillet and sauté the shallot and garlic cloves for a few minutes. Add risotto rice and sauté a few minutes more until the rice becomes glossy. Turn the heat to medium and add the stock little by little. Add the next spoonful when the previous one has been evaporated. It’s possible the risotto is already done before you added all the stock.
Meanwhile heat a large skillet on high heat and cook the chicken for a few minutes. Add bacon along with mushrooms and cook a few minutes more. Add the cabbage, depending on the size of the pan it’s maybe necessary to add it into batches. Cook for a few minutes and season with pepper and salt.
As soon as the rice is almost done, you can add the cooked chicken, bacon, mushrooms and cabbage. Season with pepper and salt. Finish the risotto with grated grana padano, enjoy!