Master chef.
Risotto with sweet potato and chicken.
Our friend from England, who is a chef at Queenwood golf course (one of the most prestigious golf clubs in England) was here to visit.
He taught me how to cook some simple, but absolutely divine dinners.
We made risotto with sweet potato , chicken , and ruccola.
(4 ppl)
1. 1 lemon & 1 lime.
2. Fresh thyme.
3. One large onion.
4. 2 cloves of garlic.
5. Butter.
6. 4 sweet potatoes.
7. Risotto rice.
8. Parmesan.
9. Creme fraiche.
10. Cinamon.
11. Paprika powder.
12. Ruccola.
13. 4 chicken breasts.
14. Chicken stock cube.
15. White wine.
(Don’t I look like a pro?)
1. Stick the sweet potatoes (sprinkled with a bit of salt) in the oven on 200 deg.
2. Fill a large saucepan with water.
3. Slice lemon and lime and add them to the sauce pan.
4. Add chopped thyme, garlic, and onion to the pan.
5. Add one large chicken stock cube to the water and let it all simmer.
6. Add the chicken breast to the stock and let the chicken poach for about 12 minutes. (Check it before you cut it all up and make sure it is not raw in the middle).
Chicken dressing
7. Add 2-3 large table spoons of creme fraiche to a bowl.
8. Add a big squeeze of lemon juice, and a bit of lime juice to your bowl.
9. Add a very small amount of cinnamon to the paste.
10. Add a tea spoon of paprika powder to your mix.
11. Season with salt and pepper.
(Taste it and see if it needs to be altered depending on your preference.)
12. When your chicken is done shred it into small pieces (with two forks) and add it to your creme fraiche mix.
13. Strain the stock your chicken poached in, so that all the bits (lemon, lime, garlic etc) are out. This will later be your risotto stock.
14. Add a big lump of butter and a splash of olive oil to a large sauce pan. Chopped garlic, onion, and thyme and add to the pan. Let it slightly glaze.
15. Add the risotto rice to your pan ( about 75g for each person). Make sure it doesn’t stick to the bottom and burn.
16. Add a splash of white wine.
17. Add a ladle of stock to your pan.
18. When the sweet potatoes have finished roasting in the oven (feel if they are soft). Take them out, take of the skin, and chop them into pieces.
19. Add the sweet potatoes to the pan. Mush them into the mix, and add another ladle of stock.
20. If you need more stock to cook the risotto rice, add more of the stock. When the risotto rice is almost cooked, add your parmesan. Add another 2 table spoons of creme fraiche to your risotto to make it nice and creamy.
21. Season with salt and pepper to taste.
22. Serve the ruccola at the bottom of the place because you want them to have time to wilt.
23. Add your chicken to your risooto.
SERVE
Tip: Constantly stir your risotto to make it extra creamy and sticky.