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posted in Food & Drink > Recipes
  • 4 tablespoons olive oil
    50g butter
    150g finely chopped pancetta
    850g chicken thighs, trimmed and halved
    sea salt and freshly ground black pepper
    1 large onion, finely chopped
    1 celery stick, finely chopped, leaves reserved
    1 large leek, trimmed, halved lengthways and sliced
    5 cloves garlic, crushed
    2 1/4 cups arborio rice
    1/3 cup white wine
    1 tablespoon finely chopped thyme leaves
    7-8 cups good quality chicken stock
    1 cup freshly grated Parmesan
    35g butter
    1/4 cup finely chopped parsley

    100g Taleggio or other soft-rind cheese, sliced

  • Heat olive oil and half the butter in a big, wide saucepan and add pancetta. Cook for 2-3 minutes then add chicken and cook a further 5 minutes, turning chicken so that it is golden on all sides. Remove chicken pieces and put aside. Add onion, celery and leek to pancetta and cook 10 minutes over a medium heat. Add garlic, cook for 2 minutes, season with salt and pepper and add rice. Cook for 3 or 4 minutes then add wine and thyme. Heat stock in a separate saucepan. Once most of the wine is absorbed add 2/3 cup of stock. Keep stirring, adding warm stock as it becomes absorbed, ensuring the rice never dries out. After 20 minutes add chicken to the rice with the last of the stock and cook a further 5 minutes - the rice should be cooked but not mushy. Remove from the heat and stir through Parmesan, butter and parsley. Serve risotto immediately with a couple of slices of Taleggio, and a sprinkling of celery leaves. Serves 6


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