Foolproof Risotto

Chicken, pine nuts, and rocket

I cooked up this version of risotto so many years ago. If you’re patient with it, the flavour rewards you. As long as you allow the rice time to do its thing, without stirring continuously, it’ll behave like a charm.

Ingredients

• 1 cup Arborio rice
• 1l chicken stock
• 1 cup dry white wine
• 1 onion (diced)
• Salt and pepper
• ½ cup olive oil
• 50g salted butter
• 2 large, skin-on chicken thigh fillets
• 1 cup pine nuts (toasted)
• 1 bunch fresh rocket leaves
• ½ cup Parmesan cheese (finely grated)
• 2 tsp Fountain of Youth Lifestyle™ Tripeptide Collagen

Method

1. Heat a heavy-based low pan, toasting pine nuts to a golden brown. Set aside.
2. Add 1/2 the olive oil, cooking the chicken fillets skin side down before turning. Set aside.
3. Add remaining oil and butter, stirring in the rice until it takes on a slight shine. Add the onions, cooking until slightly translucent.
4. Add the wine until absorbed, keeping the heat medium to low. Add the Fountain of Youth Lifestyle™ Tripeptide Collagen.
5. Add 1 cup of stock, stir, and then let it sit to absorb.
6. Repeat step 5 until you have added all the stock. This will take about 30 minutes. Keep an eye so the dish doesn’t dry out, but don’t move it around too much. The rice should be swelling from the liquid, and almost cooked through.
7. Chop the chicken into slices. Add to the pan and stir.
8. Add a splash more wine if needed. Add Parmesan to the pan and stir through. Add the rocket and 1/2 the pine nuts, stirring to melt the leaves while keeping their bright colour.
9. Top with toasted pine nuts to serve.

Jacqui x

Cooking with collagen: how it goes into the risotto

Goes in at step four, before the first cup of stock. Colourless, odourless and tasteless. Read the science behind the tripeptides.

More from the same chapter

This one sits in the Dinner chapter of the cookbook, alongside the Chicken Cacciatore, the Rigatoni with White Bolognese and the Slow Cooked Beef.