A popular and versatile dish, risotto is served extensively in the kitchens and restaurants of the world. The history of risotto is naturally tied to the history of rice in Italy. Rice was first introduced to Italy and Spain by the Arabs during the middle ages. The humidity of the Mediterranean was perfect for growing shorter-grained rices.
A hearty rice dish, risotto is rich with the flavors of the stock used in its making, as well as saffron, and any of the hundreds of ingredients that pair so perfectly with it.
The key components of this simple but elegant dish are: rice, stock (usually chicken), onions, butter, wine, parmesan and saffron. It can be served by itself or as an accompaniment to other dishes. The starchy component of the dry grain mixed with the stock creates a thick, creamy sauce.
Brion is a ‘wing’ man. He LOVES chicken wings and rice so it seems quite fitting to make a CHICKEN WING RISOTTO.
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- 1 kg chicken wings
- 2 tbsp butter,
- 2 tbsp oil
- 2 tbsp extra butter
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 medium red pepper, chopped
- 2 small zucchini, sliced
- 4 shallots, finely chopped
- 1 stick celery, sliced
- pinch of saffron
- 1/2 cup dry white wine
- 1 cup short or long grain rice
- 1 1/2 cups water
- 1 chicken boullion cube
- 2 tbsps fresh parsley, chopped
Ingredients
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- In a large skillet, heat butter & oil; add wings, cook until golden brown on both sides; Remove from skillet to paper towels & drain skillet.
- In skillet, melt extra butter; add onion & garlic; cook until tender. Add pepper, shallots, zucchini, celery & saffron, cook another minute. Add wine, rice, water, chicken bouillon cube & chicken wings, bring to a boil, cover, reduce heat & simmer for 20-25 minutes or until all the liquid is absorbed. Remove from heat, stir in parsley.
- Saffron is extremely expensive to buy in our part of the country. A good trade off would be turmeric or just use the spices that appeal to you.