Recipes

Poached Stuffed Rangitikei Chicken Breasts on Risotto

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Mark Southon's at it again with a mouthwatering recipe using juicy Rangitikei chicken breast from The Best of NZ Food.

Ingredients

For the Chicken

4 x Rangitikei chicken breasts
100g pancetta
100g cheese
salt and pepper
Thyme

For the Risotto

100g arborio rice
4 x shallots
2 x garlic cloves
white wine
50ml mushroom stock
50g dried mushrooms chopped and rehydrated (in the mushroom stock above)
olive oil
50g parmesan cheese
50g butter
truffle oil

For the Garnish

200g mixed mushrooms (in addition to the dried mushrooms above): shitake, Swiss browns, oyster
micro herbs
lemon

To Make

First stage is to prepare the chicken. Slice in the middle of your breast, but don't go all the way through and open up.
Now put some cheese, pancetta and thyme on the chicken. Sprinkle with salt and season then drizzle with olive oil and roll up.
Wrap in cling film and tie both ends.
Next stage is to make the risotto.
Heat some olive oil in a heavy based pan, add the shallots and garlic and cook until soft then add the rice a stir around so the rice gets coated in oil.
Deglaze with white wine and start adding the warm stock, ladle by ladle until the rice is cooked or al dente.
When the rice is cooked, stir through the chopped dried mushrooms which have been soaking in the mushroom stock, thyme, butter and parmesan. Check the seasoning and keep warm until you are ready to plate.
Poach your chicken sausage in simmering water for about 7-9 minutes and rest for 2 minutes.
Whilst the chicken is cooking you can prepare the garnish.
Heat a pan with a little olive oil, then sauté your mixed mushrooms until colored, then toss through a nob of butter and thyme. Finally stir in some of the left over mushroom stock. Season with lemon and salt.
Time to plate. Spoon the risotto onto a round plate and drizzle with truffle oil, then unwrap the chicken and cut into 4-5 slices and arrange on top of the risotto, scatter around the sautéed mushrooms and micro herbs