If you don’t like the weather… just wait ‘til later (Savory Chicken and Tomato Risotto)

It was a brisk 31 degrees when I rolled into the office parking lot the other morning. A Carolina Blue sky overhead and frost on the ground – a good day to hunker down and get some work done. By nightfall it was raining and the next day it was sunny clear again. As they say here, if you don’t like the weather, just wait… it will change shortly.

I’ve come to enjoy the ups and downs of North Carolina weather – even if I don’t have a clue what to wear. Clear and sunny means cotton and sandals to a former Californian. You only make that mistake once!

The recent chilly days and nights are also a good excuse to make risotto, a Barnett family favorite and what I tend to make when nothing is in the house. Last night was just such a night. And below is the “what’s in the pantry” dinner we enjoyed as we listened to the rain on the rooftop. Oh, and it was sunny and warm enough today to take a walk without a jacket at lunchtime. Go figure.

Savory Chicken and Tomato Risotto (and fresh thyme from the plant that keeps on giving...)

• 1 large box chicken stock (about 5 cups)
• 1 cup Arborio rice
• ½ onion, finely diced
• 1 clove garlic, finely diced
• ½ cup white wine
• 2 sprigs fresh thyme (I keep a little plant growing at all times), leaves removed and slightly chopped (or a Tbs of dry thyme will do)
• 2 frozen chicken tenders, slightly thawed and cut into bite-sized pieces
• ¼ cup tomato paste1/2 cup frozen peas, thawed
• 2 Tbs olive oil
• 1 Tbs and 2 tsp butter
• ½ cup freshly grated Parmesan cheese (the best you can find)
• Kosher salt and fresh cracked pepper

Method

• Heat the broth until boiling and then reduce to a simmer. Keep this warm for use throughout the preparation

In a medium sized sauce pan over a medium flame:

• Coat the bottom of the pan with the olive oil and melt 1 Tbs of the butter
• Sauté the onions until soft
• Add the garlic and sauté until soft – don’t brown it!
• Remove the garlic and onion with a slotted spoon – reserve for later
• Now add the chicken, a pinch or two of the salt and pepper and cook until lightly brown. It may still be slightly frozen in the center, that’s OK. Remove with a slotted spoon – reserve for later
• Add the tomato paste, thyme and reserved onion/garlic mixture to the drippings left in the pan and sauté until heated through (this really helps develop the flavor)

Now for the rice... this takes about 20 minutes, but is well worth it. Pour yourself a glass of wine and enjoy the process...

• Add the rice and wine and heat through.
• Now start adding the warm chicken stock ½ cup at a time, stirring as you go and adding more as each portion is absorbed. You don’t have to stir it constantly, but don’t leave it alone.
• When you are half way through the broth, add the chicken and peas. Keep adding more broth until you’ve used it all and the rice is done, but still slightly firm.
• Remove from the heat, and still in the remaining butter and Parmesan cheese. Season with kosher salt and cracked black pepper.

Dust with a little more cheese and a few more fresh thyme leaves (if you've got 'em) before serving.

Enjoy!