Parmesan Chicken Risotto Recipe

Parmesan Chicken Risotto Recipe – Elevated Comfort Food

As everyone attempts to sharpen their kitchen skills with the extra free time we have these days, how do you decide between learning a more involved impressive recipe or sticking to comfort food? The perfect in-between recipe is Risotto: a cheesy, creamy, tender-as-pasta rice dish that’s fancy enough to impress your toughest critics (whether that be a picky eater or a culinary expert.) It isn’t too difficult, but it does take a bit of time, so it’s perfect for weekends with nowhere to go (like the many no-where-to-go weekends we’ve all had lately.)

This recipe is a conglomeration of a few recipes I’ve used over the years, namely this and this.

Here it is!

Chicken Parmesan Risotto (serves 4)

Ingredients

1 lb Chicken
Salt and Pepper
6-8 cups chicken stock
5 tbsp olive oil
1/2 cup finely chopped shallots (about 2)
1 cup Arborio rice
1/2 cup dry white wine
4-6 tbsp unsalted butter
1/2 cup parmesan cheese (but really just measure with your heart)
1/4 cup fresh parsley

Directions

Bring chicken broth to a simmer in a medium saucepan.
Cut chicken into 1” cubes. Heat 2 tbsp of olive oil over medium heat. Add the chicken and season with salt and pepper. Cook until the chicken is just done, 3-4 minutes. Set aside.
Heat remaining olive oil in a deep saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent.
Add rice, and cook, stirring until rice begins to make a clicking sound like glass beads, 3-4 minutes.
Add wine to rice mixture. Cook, stirring until wine is absorbed by rice.
Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed.
When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
Remove from heat. Stir in butter, parmesan cheese, and parsley; season with salt and pepper. Stir in chicken. Serve immediately, with extra parmesan and parsley for topping.

If you’re looking for side dishes to pair with this Risotto, here are a couple of dishes I love to make with Risotto, with a schedule of how to time all of these dishes to be ready at the right time.

Bacon-Wrapped Asparagus

https://www.delish.com/cooking/recipe-ideas/recipes/a52754/bacon-asparagus-dippers-recipe/

Garlic Mozzarella Bombs

https://rasamalaysia.com/garlic-herb-cheese-bombs/

Tip: If you’re feeling fancy, use fresh mozzarella inside. If you’re feeling thrifty, use cut up mozzarella sticks!

Cooking Schedule

6:05 Start cooking chicken

6:10 Start simmer stock – Preheat oven

6:10 Start oil

6:20 Start adding stock

6:25-30 Put in Asparagus

6:45 Put in Rolls

6:50 Stir in Butter, Parsley, Salt, Pepper. Pull out some for Mia. Stir in Parmesan

6:55 Pull out Asparagus and Rolls

February 5, 2021February 5, 2021

Carbonara For One: More Than a Recipe

Why Carbonara?

Carbonara is my love language. It is not only my favorite food, but also my preferred way to offer care and comfort to myself and my loved ones. I prepare carbonara at least once per week, sometimes more if I am feeling particularly tender, hungry, or cozy. I often make single servings for myself after long days, or even for a late breakfast, and I have continued to hone my process over several years. At this point it feels more like a dance than a recipe, requiring fluidity, attention, and flexibility.

It goes without saying that I did not create any part of this dish, and that I’m sure there are many Italians that could cook circles around me. What I bring to this recipe is a pure reverence and devotion to the dish, and an utter delight each time I make it. If you take anything from this post, I hope it is not a perfect bowl of pasta, but a desire to find your own sacred foods and cultivate a deep appreciation for the ritual of making them.

Bon Appetit!

Ingredients:

3 eggs, separated (fresh, free range ideally – the quality of the eggs really matter in this recipe, low quality yields flavorless pasta)
3-4 oz. of guanciale/uncured bacon/pancetta
Generous handful of spaghetti or bucatini
Hunk of good Parmesan (you can use Pecorino Romano if you like, not pre-shredded)
Heaps of freshly ground black pepper
Kosher salt
Optional: scallions/chives/parsley for garnish

Method:

Chop or cut pork into small bits.
Sauté pork in a non-stick pan over low-medium heat.
Start to boil pasta water in a separate saucepan.
When pork is starting to crisp, about 5 minutes into cooking, reduce heat to low and allow it to fully cook over low heat in the rendered fat.
Once water boils generously salt pasta water and add pasta, cooking 2 minutes short of al dente
While the pork and pasta are cooking you will prepare the sauce. In a bowl (I use the bowl I am going to eat out of) separate three eggs. You do not need egg whites for this recipe, but I will add a teaspoon of the whites to the yolks to give the sauce a little more fluidity. Mix egg yolks until very well blended.
Grate parmesan into the egg mixture. I use at least ½ cup, it should form a texture like a paste. Add pinch of salt and generous amount of cracked pepper to the egg and cheese mixture.
When pasta is close to al dente scoop a splash of pasta water into the egg mixture. This tempers the eggs and begins to melt the shredded cheese. The texture should thin a bit, but not be watery. Be careful not to overdo it!
Increase heat on pork to med-high to bring the pan temperature back up.
Using tongs transfer pasta directly from the pasta water to the pan with the pork with ¼ cup of pasta water, moving quickly. DO NOT DRAIN OR RINSE YOUR PASTA. Reserve the rest of the pasta water.
Continually stir the pasta and pork as the liquid cooks off and pasta water reduces some. The pasta should be lubricated, not dry, with the fat and pasta water beginning to stick to the pasta. Add more pasta water if you need to during this step as it cooks off.
Pull off heat and allow pasta to cool slightly.
Slowly start to pour egg and cheese mixture into the pan with the pasta, stirring continually as you pour. If the sauce seems too thick after adding the egg mixture you can add more pasta water, one tablespoon at a time. The sauce should be glossy and cling to the noodles, not goopy or thin.
Finish in the bowl with fresh Parmesan, more cracked black pepper, and garnish if you choose to.
Eat immediately! Carbonara is best served hot and eaten quickly after.

Notes:

This recipe requires you to multitask. Time is of the essence when you make carbonara! It is crucial that you do not overcook the pasta, and it all comes together quite quickly. It helps to prep your mise en place before you begin and have everything close to the stove where you are cooking for easy access.

Tongs are a huge help with this recipe. You can use them to cook the pork and the pasta, and they make it easy to transfer the pasta without draining.

If you’re not a pork eater, you can substitute mushrooms or another hearty vegetable in place of the meat. Add a tiny bit of soy sauce or another umami flavor to the vegetables for the salty, meaty flavor you would be skipping.

Salt at each stage. You need to add it to the pasta water and a pinch to the egg mixture or the dish will lack complex flavor, but it is easy to over salt so be mindful of that!

Do not put cream or milk in this dish. Pasta water works magic here, it’s just not necessary, and it will result in a pasta that is too rich and heavy. Or peas, because frozen peas do not add anything to the flavor or texture of this dish.

February 10, 2019February 10, 2019

I Can’t Believe It’s Not Meat

Caroline Armstrong

I became a vegetarian almost 7 years ago after an unfortunate night involving too much red meat. After the worst stomach ache I have ever had, I vowed that I was going to stop eating meat all together. And that’s exactly what I did. It has been a struggle to find meals that still resemble the taste of meat. Here are some of my favorite recipes that even my meat eating friends love.

1. Cauliflower Buffalo Wings

These buffalo wings made from battered cauliflower are the #1 requested meal from my friends. They are great for parties or barbecues and have an added bonus of being super easy to make! The recipe also includes a vegan ranch sauce for dipping.

2. Chick’n Noodle Soup

Vegetable Chik'n Noodle Soup — https://www.morningstarfarms.com/recipes/vegetable-chik-n-noodle-soup-recipe.html

There are definitely some “fake meat” products I would advise you to avoid, but luckily the chick’n from Morning Star Farms are not one of them. It is currently 4 degrees Fahrenheit where I live and sometimes I just crave a hot bowl of chicken noodle soup. These chick’n strips are a great addition to soups and salads.

3. Spaghetti Squash

Learn how to make Roasted Spagehtti Squash the easy way! This method works PERFECTLY every-single-time. — https://bakerbynature.com/roast-spaghetti-squash/

Spaghetti Squash is a great alternative for pasta and they are super cheap. Add your favorite sauce or some olive oil, salt, and pepper and enjoy!

4. Loaded Nachos

Nachos are a quick and easy snack, and these ground beef crumbles from Morning Star Farms are a great addition. My boyfriend didn’t even realize they weren’t real beef at first!

5. Sesame Cauliflower

Sweet, sticky, addictive sesame cauliflower, a healthy & delicious meatless recipe — https://chocolatecoveredkatie.com/2017/01/09/sticky-sesame-cauliflower/

This sesame cauliflower looks like it could be sesame chicken when you first see it. Add some rice and vegetables on the side for a delicious meal.

March 6, 2017

The Amazing Natural Benefits of Coconut Oil

You have probably heard this many times: NUTRITION=BEAUTY. It’s a truth we can’t deny, what you eat impacts everything from your fat content, your skin, your energy level, and everything in between. For my first post I thought I would write about coconut oil, which is on my “5 items I would take if I was stranded on a desert island” list. This is because coconut oil has unlimited benefits for beauty and nutrition. After using it for 5 years I will vouch for it’s many benefits actually working! My personal favorite use for it is as a skin moisturizer, because it helps unclog my pores and get rid of acne. I use it on my face, legs, back, wherever I need. Also I put it in my hair 2-3 times a week. I use to be bleach blonde and that has created a lot of dead ends, the coconut oil replenishes my hair from roots to ends. Don’t worry it doesn’t make your hair greasy at all! I also have incorporated coconut oil into my everyday cooking, usually with eggs in the morning, or maybe a tad bit in a smoothie. Anyways while I could go on and on and on about how much I LOVE coconut oil I will just go ahead and list some of the nutritional and beauty benefits it provides.

Beauty:

It contains anti-fungal properties which is why when used on your skin it helps with acne (I try to use it every night.)
Moisturizes skin and can even be used to treat eczema and psoriasis
Deep moisturizer for hair, restores split ends, helps manage frizz, and some swear it can help your hair grow faster (I will put melted coconut oil in my hair and put a little on the roots and soak the ends. I try to leave it on at least 20minutes then wash my hair normally. For very dry hair try putting a pea size amount on your fingertips then rubbing it through your ends after you shower but before you blow dry or straighten/curl.)
Create the BEST body scrub with only 2 ingredients; coconut oil and Epson salt (I use lavender Epson salt for a good smell, or add 2 drops of vanilla extract.)
Use for oil pulling. Take 1 Tbs. of coconut oil and put it in your mouth then swish around for 20minutes and finally spit. Not only does this kill the bad bacteria in your mouth and whiten your teeth, it’s also been proven to help with sensitive teeth, joint pain and arthritis, heart conditions, and diabetes.

Nutrition: When worked into your daily diet

Helps brain health and said to help prevent Alzheimer
Can naturally balance your hormones (every girls dream!)
Increases your bodies fat burning capability by helping break down fat into energy, which supports weight loss
Natural blood sugar stabilizer, encouraged for people with diabetes to use for help with diabetes management
Manages your bodies natural yeast correctly, and can treat Candida infections
Natural detox for your liver

I try to buy extra virgin coconut oil from my local Good Food Store, or you can purchase it off Amazon. I have not tried Walmart’s or any other stores yet; but coconut oil is coconut oil so I don’t believe any can be bad! I just use one jar for both my beauty and nutritional uses. I store mine in the fridge so it stays in a solid form, but you can store it in the cupboard too, which will make liquid. When I want to use it on my body I scrape off a bit with a knife, and put it in my hands. It melts very quickly by just rubbing it in your hands and then can be used on your face, hair, ect. Make sure you have clean hands. When using it in food just scoop some out into your pan, or if you want it melted put it into a container and microwave it. (It will take less than a minute to melt.)

Now that you know all the benefits of coconut oil, and I am here vouching for it, I hope you will use it! Beauty starts from the inside out, and this multi-use product is guaranteed to make a difference in your life!

February 29, 2016February 29, 2016

If You’re Not Doing This, You Should Be

How To: Never Be Ill

It’s that time of year again where any office space, classroom, or restaurant turns into a battleground between our health and the bugs that cause illness and run rampant through our communities. If you’re anything like me then you have entirely too much going on and can’t afford to lose the battle to the common cold, seasonal flu, or whatever else they’re calling it these days. I decided after a victory over a sinus infection three years ago that I would do anything it took to not get sick, ever. This is why I have developed a quick and inexpensive regimen to keep myself guarded and armed all year long. I haven’t had even an inkling of illness in three years and think that everyone should benefit from these simple ways to stay healthy. Here is 5 ways to arm your body and never get sick again.

Garlic Bombs

Perhaps the most important weapon in the arsenal is the garlic bomb. Packed full of fiber, vitamins C and B6 as well as minerals like potassium and calcium, garlic give the immune system a HUGE boost, allowing it to work overtime in destroying any virus or unwanted visitors that may enter your body. While most people like garlic in small amounts and mixed into food, I have found it highly effective to finely chop a clove or two and drop it in about ¼ cup of water and down it quickly to avoid the garlic aftertaste that lingers in the mouth after chewing it. It also reduces blood pressure, cholesterol, prevents dementia, detoxifies heavy metals in your blood and improves athletic performance. You can’t have too many of these so drop them as often as you’d like!

Raw Apple Cider Vinegar Shots

A shot of this one or twice a day will bring your whole body to the equilibrium that it is constantly working to achieve. This allows for your energy to be used in other ways, like fighting off infection and increasing brain function. It balances the pH levels inside of your body as well as on the outside such as nourishing your skin and hair. It aids in weight loss, removes candida which causes sugar cravings, poor memory and fatigue, and can reduce heartburn. Take a standard sized shot (1 oz) of this with turmeric to reduce the acidity or dilute with water. The ‘raw’ part is imperative because it contains probiotics that help with digestion. I use Bragg’s brand which can be found at any grocery store. If you can take a shot of whiskey, you can take a shot of this!

Turmeric Powder

Bright orange in color, this spice does not try to camouflage it incredible benefits. Turmeric is a root that is harvested and ground into a fine powder. It has anti-inflammatory qualities, fights infection and destroys any free-radicals (cancer-causing organisms) that enter the body. It severely reduces the risk of diabetes, cancer, heart-disease, and contains repairing properties for brain stem cells. The daily recommended amount is 1-2 tablespoons. I get my turmeric fix by mixing 1.5 tablespoons in a standard sized shot glass with apple cider vinegar. Adding ¼ teaspoon of black pepper increases bioavailability of the turmeric so you can reap all the benefits. If the turmeric and ACV is too much for you, try mixing it with ¼ cup water instead. This one is a must not just for fighting off colds but for a long (and cognitive) life!

Hot Lemon & Honey Water

This has not only changed the way I think about coffee, but cha lemon nged the way I think about mornings. Drinking this on an empty stomach (before coffee) cleanses and hydrates the lymphatic system which, when dehydrated, is the leading cause of illness. It also cleanses the colon, skin, and digestive system. The enzymes in the lemon give a nice, clean boost of energy first thing in the morning without caffeine. If you’re interested in a beautiful healthy glow outside and highly functioning system inside, then this is drink for you. I use a half a lemon and 1.5 teaspoons of raw, natural honey and look forward to this treat every morning! A must have while fighting a viral invasion.

Ginger Tea

This last one is a bit more time consuming but equally as important. Ginger has been used for centuries for its preventative, healing and aiding properties. It allows for better absorption of vitamins and minerals, cleanses the body of unwanted bacteria and boosts the immune system to fight infection. It is also an anti-inflammatory and reduces risk of colon and stomach cancers and ulcers. Steep 2 tablespoons of shredded ginger in hot water and drink like tea 1-3 times per day. Ginger tea helps pull the rest of the regimen together and keeps you getting the most of everything you put into your body.

There are many other spices, oils and foods you can eat to keep you healthy, but my personal five favorites continue work flawlessly for me. Since I have started this I have been sleeping more soundly, waking up with ease, have increased energy and stamina, clearer thinking, and an overall improved mood. Try one, or all of these amazing weapons and see for yourself the positive effects they can have. Your body will thank you and you will be glad when you are healthy and come out of the battlegrounds unscathed!

Happy Healthing,

Niki Bates