Rabbit Ridge Farms Chicken Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, lemon juice, and half of the thyme. Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Transfer the skillet to the oven and roast for 15-20 minutes or until the chicken is cooked through. Remove from the oven and let it rest before slicing.

2. 2

   Make the Risotto

   In a separate saucepan, heat the chicken broth and keep it warm. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sautéing until translucent. Add the sliced mushrooms and cook until softened. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Slowly add the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the white wine, heavy cream, lemon zest, and remaining thyme. Season with salt and pepper to taste.

3. 3

   Prepare the Beurre Blanc

   In a small saucepan, combine 1 cup of white wine and 1 tablespoon of lemon juice. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in 4 tablespoons of cold butter, one piece at a time, until the sauce is smooth and emulsified. Season with salt and pepper to taste.

4. 4

   Serve

   To serve, spoon the mushroom risotto onto plates, top with sliced chicken, drizzle with beurre blanc, and add a spoonful of cranberry-apple chutney. Sprinkle with chopped Arkansas pecans for garnish.