Chicken Leek Risotto
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 2 medium (about l2 ounces) Leeks (cleaned and sliced) |
| 1/2 cup Arborio rice |
| 1/8 tsp., ground Dried tarragon |
| 2 cup Water |
| 1/8 tsp. Saffron |
| 1/8 tsp. Salt |
| 8 ounces Boneless, skinless chicken breast (sliced into strips) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Add the Arborio rice and the tarragon and stir. Cook for about two minute, add the water, and stir.
Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed.
As the rice is almost done add the chicken and another 1/4 cup water. Stir, increase the heat to medium and cook for about 5 minutes until the chicken is cooked through. Add the grated Parmigiano and stir until blended. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Saffron is about $2,500.00 per pound. About 2 grams comes in around eight dollars or so. That seems bad news, but the great thing is that it doesn’t take much saffron to add a lot of flavor.
For example, that two grams is enough for 30 or more servings, so the per serving price is only about 26 cents per serving. That might seem expensive, but the same amount of Mexican or Jerk seasoning is a similar cost whether you purchase the pre-blended or make your own seasoning mix.
Twenty saffron threads or so is about 1/8 teaspoon and will add a ton of flavor to your recipes.