Seminole Smoked Chicken Risotto
2001 Recipe Contest Top Ten Runner-Up
Cooking Instructions:
- 1 whole rotisserie chicken, skinned, sliced & boned
- 4 cups leeks, julienne sliced
- 2 cloves garlic, crushed
- 2 cups mushrooms, sliced
- 6 Roma tomatoes, diced
- 1 cup Parmesan cheese
- 5 cups chicken broth
- 2 cups Lundberg® White Arborio Rice
- pepper to taste
- 2 Tbsp. olive oil
- 2 sprigs of fresh rosemary
Cook rice in saucepan with 4 cups chicken broth and two sprigs of rosemary until almost done. In large sauté pan, over medium heat, add olive oil, leeks, garlic and mushrooms. Sauté 3 minutes, add chicken and tomatoes, and sauté 2 minutes more. Add rice to pan (discard rosemary), toss and cook for 3-4 minutes, add pepper and Parmesan cheese, stirring to melt and combine. Serve warm; serves 4.
Elaine Sweet
Dallas, Texas