Paneed Chicken Risotto Recipe
Risotto with paneed chicken, brie, andouille, sweet pea, and havarti cream sauce.
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Ingredients
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Ingredients
Method
Preparation of Paneed Chicken
Prepare the Chicken
Start by seasoning the chicken breasts with salt and pepper on both sides.
Coat the Chicken
Dredge the seasoned chicken in flour, shaking off the excess, then dip it in beaten eggs, and finally coat it in breadcrumbs.
Cook the Chicken
In a skillet, heat oil over medium heat. Once hot, add the breaded chicken and cook for about 5-7 minutes per side, or until golden brown and fully cooked. Remove and let it rest.
Cooking the Risotto
Sauté the Aromatics
In a large saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent.
Toast the Rice
Add Arborio rice to the pan and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.
Add Broth Gradually
Begin adding warm chicken broth one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
Incorporate Peas and Cheese
When the rice is just al dente, stir in sweet peas, brie, and havarti cheese until melted and creamy.
Combining Everything
Slice the Chicken
After the chicken has rested, slice it into strips.
Plate the Dish
Spoon the creamy risotto onto plates and top with the sliced paneed chicken. Drizzle with additional havarti cream sauce if desired.
Serve
Garnish with fresh herbs if desired and serve immediately for the best flavor and texture.
