This was a great dish that I created using some extra basil pesto that I had. I also love making risotto. I know risotto can seem intimidating, but it really isn't. You just have to keep an eye on it. And once you have it down you can add pretty much anything to it.
Chicken Caprese
4 chicken cutlets
tomato slices
shredded mozzarella or slices of fresh mozzarella
basil pesto, store-bought or see this recipe
salt and pepper
olive oil
Season the chicken cutlets on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook on both sides until the chicken is cooked through. Place a tomato slice on each cutlet, then the mozzarella. Cover the skillet with a lid or foil so the cheese can melt. In a small saucepan, heat the pesto over low heat. (You may want to add a little chicken broth to thin the pesto out just a bit.) Top each cutlet with a spoonful of pesto.
Risotto
4 cups chicken or vegetable broth
2 Tbsp butter
1 Tbsp olive oil
1 small white onion or 1/2 a medium one, chopped
1 and 1/2 cups arborio rice
1/2 cup dry white wine (I like Pinot Grigio, Sauvignon Blanc works well, too.)
grated parmesan cheese (a couple of small handfuls)
salt and black pepper to taste
Place the broth in a saucepan over low-medium high heat to warm.
In a deep skillet, melt the butter and oil together over medium to medium-high heat. Add the chopped onion and saute for a few minutes, until translucent. Add the rice and saute for a couple more minutes. This toasts the rice and gives it a light golden color. Add the wine and let it cook out for 1 minute. Now add a couple of ladles of the broth. As the rice absorbs the liquid, add a couple more ladles of broth. Stir often and continue to add broth as the rice absorbs the liquid. Takes about 15-20 minutes. Stir in the cheese and season with salt and pepper. What you'll end up with is a delicious, creamy and cheese rice dish. Serves 4. Yummy!
Tune into tomorrow to learn about a great way to use up leftover risotto.
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