A simple line-up of ingredients with a luxurious outcome. So luxurious, this risotto is traditionally served at weddings in Greece.
- 1 ½ tbsp (30 ml) olive oil
- 1 tsp (5 ml) salt
- ½ tsp pepper
- 6 pieces of chicken, skin-on, bone-in
- 6 cups (1.5 L) chicken stock, divided
- 2 tbsp (40 ml) ghee
- 2 shallots, finely chopped
- 1½ cups short-grain Arborio rice, rinsed and drained
- 3 tbsp (60 ml) lemon juice
- 1 tbsp lemon zest
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat olive oil in an oven-proof pan.
- Mix together salt and pepper and rub onto chicken. Lay chicken in pan, skin side down, and fry until skin is golden and crispy. Flip over and continue to fry. Add 1½ cups (375 ml) chicken stock, cover, and continue to cook.
- Meanwhile, in a separate skillet, heat ghee. Add shallots and fry until translucent. Add rice and toast, turning to coat in ghee. Ladle in remaining chicken stock slowly, stirring while stock is absorbed into the rice.
- When stock has been completely absorbed, add lemon juice and zest and stir in. Take off the heat.
- Scoop rice onto a plate. Top with cooked chicken.