Here’s a great recipe for either a lunch or dinner. My smoked chicken risotto featured Wisconsin made Nueske smoked chicken breast along with arborio rice (the rice used to make risotto), fresh vegetables, Wisconsin made Antigo Parmesan cheese and fresh herbs.
If you don’t have smoked chicken, add some sauteed shrimp or regular chicken breast. Nueske products are available in many stores as well as on their website For a vegetarian version, just omit the chicken!
- 4 whole shallots, peeled and finely chopped
- approximately 2 tablespoons olive oil
- 8 stalks of asparagus or 16 pea pods, ends trimmed (Aspargus should be cut into 2 inches pieces. Pea pods should have ends trimmed and julienne sliced.)
- 2 tablespoons unsalted butter
- 1/2 red bell pepper, finely chopped
- 1 cup fresh mushrooms, sliced
- 4 green onions, chopped
- 2 garlic cloves, finely minced
- 2 1/2 cups uncooked Arborio rice
- 1/2 cup white wine
- approximately 2 quarts of vegetable or chicken stock
- 1 1/2 cups diced smoked chicken breast
- 1 cup shredded Parmesan cheese
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- salt and white pepper, as needed
This recipe uses fresh basil, boneless Nueske brand smoked chicken breast, fresh Parmesan cheese (we use a brand made here in Wisconsin in Antigo),
shallots, pea pods or aspargus, red bell peppers, mushrooms and fresh basil and Italian parsley. The rice used in called “arborio” rice but sometimes
is also labeled as risotto rice. Look for it in the rice section or Italian section of your grocery store.
Have the vegetable or chicken stock on the stove in a large pot, heated to a simmer. When making risotto, it is important that the stock that is added is warm.
Heat the olive oil in a saute pan. Add the shallots and saute until translucent but not browned. Add the arborio rice and use your utensil to stir to
lightly coat with olive oil and mix with the shallots. Be careful not to burn the shallots or rice. You do not want them browned.
Deglaze the rice with the white wine by pouring the wine over the rice and stirring.
Begin adding the stock, a little at a time. You want to add just enough stock to cover the rice. Keep on a simmer and stir occasionally.
When the liquid is absorbed, add more to just cover. Continue with this cooking process (adding stock and cooking until absorbed)
until the rice is tender but still not “mushy” – al dente – firm to the touch but cooked.
While the rice is cooking, saute the vegetables and chicken in another saute pan with the unsalted butterr. Saute until the vegetables
are cooked through but still crisp.
Cut the basil into a “Chiffinode”. This is a fine julienne slice. To do this, place three or four basil leaves on top of
each other. Fold the leaves in half, then fold in half again. Using a sharp knife slice through the basil to make thin strips.
Add the basil and the Italian parsley to the risotto.
Add 3/4 cup of the cheese to the risotto (Reserve remaining for garnish on top of the risotto.) Add the heavy cream to the risotto
and stir to combine. Do not over cook at this point or the cheese will become stringy. Season with salt and pepper if you feel the dish needs it.
Divide the risotto between four serving plates. Garnish with the remaining parmesan cheese.