Saffron Chicken and Rice — Risotto al Pollo e Zafferano
A Lombard saffron risotto built on chicken stock with strands of poached chicken folded through, the rice cooked slowly with white wine and butter, finished with Parmigiano and a final knob of butter for the classic mantecatura.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Steep 24–30 saffron threads in 6 tbsp warm stock 5 minutes. Pat chicken breasts dry, season with 1/2 tsp salt and 1/4 tsp pepper. Mince shallots finely. Grate Parmigiano, chop parsley. Cube cold butter. Have hot stock simmering in a pot.
Poach
Place seasoned chicken in a small saucepan with 400ml stock from the main pot. Bring to bare simmer, reduce to lowest heat, poach 14–15 minutes until cooked through (70°C internal). Lift chicken to cool, return poaching stock to main pot.
Saute
Heat 40g butter and 2 tbsp oil in a wide saucepan over medium heat. Add shallots, cook 4 minutes until soft and translucent. Add rice, toast 2 minutes stirring until edges turn translucent.
Build 1
Pour in white wine, stir 90 seconds until absorbed. Add hot stock one ladle at a time (100ml each), stirring frequently, allowing each addition to absorb before the next. After 12 minutes, stir in saffron-stock mixture; rice turns golden.
Build 2
While risotto finishes cooking, shred cooled chicken into bite-size strips by hand. Continue stirring rice, adding stock gradually. After 18 minutes total, rice should be al dente with a slight bite. Fold in shredded chicken.
Finish and plate
Remove from heat. Vigorously beat in cold butter cubes, then grated Parmigiano until creamy and pourable. Rest 60 seconds. Bang plates gently to spread rice flat. Top with parsley and black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.