My daughter's boyfriend produced this for her one evening. It looked so impressive I thought I would share his recipe with you. It’s simple, full of fresh flavours, and uses seasonal ingredients. You can use a different cheese if you prefer such as Roquefort or goats cheese, but the Tallegio seems to work very well with the creaminess of the risotto. Make sure you use a good risotto rice, such as Arborio or Carnaroli as it does make a difference to the flavour and texture. Enjoy!Camelia xx
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
CHICKEN STUFFED WITH TALLEGIO WRAPPED IN PARMA HAM WITH SUMMER RISOTTO
Ingredients:
2 skinless chicken breasts
1 tblspn of olive oil
Approx 20 grms Tallegio cheese sliced
6 slices Parma ham
2 tspns ready made pesto
4 sun dried tomatoes
Cherry tomatoes on the vine (optional)
Salt and pepper
For the risotto:
4 tblspns of olive oil
200grms risotto rice
1 medium onion finely chopped
2 garlic cloves finely chopped
600 ml hot chicken stock
150 ml white wine
A handful of broad beans shelled, with outer skin taken off
A handful fresh shelled or frozen peas
6 asparagus tips snapped at the join and cut into three
A handful of chopped fresh basil, fresh mint and parsley
50 grms Parmesan cheese
A bowl of iced water
A lemon
Method
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
• Pre heat the oven to 180C/350F.
• Make a small pocket in each chicken breast, season inside and out with salt and pepper.
• Stuff the chicken with the pesto, sundried tomatoes and cheese.
• Wrap each breast tightly with 3 pieces of Parma ham ensuring the breast is sealed. Put the chicken to one side while you prepare the risotto.
• Heat one tblspn of the oil in a pan and quickly fry the beans, peas and asparagus until they start to brown. Place the beans, peas and asparagus in a bowl of iced water to refresh.
• In a heavy based saucepan heat the remaining oil and gently fry the onion and garlic together until soft and translucent.
• Add the rice, continuously stirring until the rice starts to crack. This will take 5 to 10mins. This is very important to prepare the rice for absorbing the liquid.
• Add the white wine, stir, and turn the heat down to simmer slowly for a few minutes while you pan fry the chicken.
• Heat the oil into a pan and quickly brown the chicken for one minute on each side to brown, being careful not to break the seal. Place the chicken and the cherry tomatoes into a preheated oven to cook for approx 20 mins.
• Once all the wine is absorbed, gradually add the hot chicken stock stirring all the time until the liquid has been absorbed. This will take approx 15 to 20 mins.
• Add the asparagus, beans and peas, stir through then add the herbs, cheese and a squeeze of lemon, season with salt and pepper.
• Take the chicken out of the oven ensuring it is cooked through. Serve the chicken on top of the rice.
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