Chicken and Sweetcorn Risotto

The risotto is an easy dish that can be made in advance when you have guests. It can be finally warmed in a microwave oven to warm before serving.

Ingredients
4 persons

400 g Arborio rice
Half a cooked corn-fed chicken
1 onion

1 garlic clove
Coconut cream 300 ml
1/2 tsp cumin
1/2 tsp cardamom
200g white mushrooms
150 g frozen baby sweetcorn
Olive oil for frying

Method

1) Use a half cooked chicken. Tear the meat away from the carcass, mix with some cumin and set aside

2) Fry mushrooms in hot oil and set aside

3) In the same pan, fry onions and garlic, and then roast the rice until brownish. Add the spices and fry for 1 more minute

4) Add 1 liter of fresh chicken stock slowly, letting the rice absorb all the juices. Add the thawed sweetcorn

5) When the rice is al-dente, leaving only slightly underdone, add the coconut cream and continue to cook until absorbed.

6) Set the rice aside until required for use

7) Warm in a microwave at 900 for 4 minutes to finish off the cooking time and serve. Serve with accompaniments of light soy sauce, chili oil, and oyster sauce.

Comments

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