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chicken and prosciutto risotto A comforting, satisfying, one-dish meal for two at any time, but especially on a cold, wet night. You can substitute chicken breast meat, but if so, sauté it separately until just cooked through and stir it into the rice at the last minute. Breast meat gets dry and thready if cooked for too long. S ERVES 2
Warm the olive oil and 2 tablespoons of the butter in a heavy saucepan over moderate heat. Add the onion and garlic and cook, stirring, until softened but not colored, about 5 minutes. Add the chicken and cook, turning the pieces over often, until no longer pink, about 5 minutes. Sprinkle with the marjoram and add the prosciutto. Season with salt and pepper. Add the rice, stirring to coat with oil. Pour in the wine and cook until almost evaporated. Stir in 1 cup of the hot broth. Simmer gently, adjusting the heat as needed and stirring often, until the liquid is almost absorbed. Repeat with the remaining 2 cups of broth, a half cup at a time. Cook until the rice is creamy and just tender to the bite, about 25 minutes, adding extra hot water if needed. The risotto should look very slightly soupy, not dry. Remove from the heat and stir in the parsley and remaining tablespoon of butter. Taste, and adjust seasoning as needed. Divide between two heated shallow bowls and top with the Parmesan.
1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 small yellow onion, finely chopped 1 garlic clove, chopped 6 to 8 ounces skinless and boneless chicken thigh meat, cut in 1 x 1⁄2inch chunks 1⁄2 teaspoon dried marjoram
2 tablespoons diced prosciutto or pancetta (or unsmoked bacon [salt pork]) Fine sea salt and freshly ground black pepper 1 cup Arborio rice 1⁄3 cup dry white wine, such as Pinot Grigio
11⁄2 cups gluten-free chicken broth mixed with 11⁄2 cups water, heated 3 tablespoons chopped flat-leaf parsley 2 tablespoons grated Parmigiano-Reggiano
Risotto and Other Grains
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