Elegant Cream Risotto with Wine-Braised Chicken Steak
A Showstopper Meal for Special Occasions: Creamy Risotto and Chicken Steak with Wine Sauce
Indulge in a restaurant-worthy dish right in your own home with this elegant Cream Risotto paired with Chicken Steak simmered in a rich wine sauce. Presented beautifully on a single plate, it’s the perfect choice for anniversaries or any celebration. Its exquisite flavor profile also makes it a wonderful companion to wine.
Chicken Steak Ingredients
- 2 chicken thighs (boneless and skin removed)
- 30g red wine (approx. 2 Tbsp)
- 1 Tbsp butter
Cream Risotto Ingredients
- 1 cup rice (approx. 200g)
- 4 button mushrooms
- 1/4 onion
- 100ml heavy cream (approx. 1/2 cup)
- 1 Tbsp grated Parmesan cheese
Chicken Stock Ingredients
- 500ml water (approx. 2 cups)
- 1/4 onion
- 1/8 carrot
- 2 bay leaves
- 1 pinch dried rosemary
- 1 cup rice (approx. 200g)
- 4 button mushrooms
- 1/4 onion
- 100ml heavy cream (approx. 1/2 cup)
- 1 Tbsp grated Parmesan cheese
Chicken Stock Ingredients
- 500ml water (approx. 2 cups)
- 1/4 onion
- 1/8 carrot
- 2 bay leaves
- 1 pinch dried rosemary
Cooking Instructions
Step 1
Gather and prepare all your ingredients. It’s crucial to soak the rice beforehand, and to have the chicken thighs deboned.
Step 2
Prepare the rice. Rinse 1 cup of rice thoroughly and soak it in water for at least 5 hours. Tip: Soaking the rice overnight in the refrigerator will yield an even creamier risotto texture. Drain the soaked rice well in a colander.
Step 3
Debone the chicken thighs. Make an incision down the center of each boneless chicken thigh. Carefully insert the tip of your knife between the bone and the meat, and gently separate the flesh from the bone. Tip: Be extremely cautious when using a knife to avoid injury. If you’re not comfortable with deboning, kitchen shears can also be used to cut around the bone.
Step 4
Tip: Using pre-boned chicken thigh meat will significantly reduce your preparation time. If you opt for this, you can skip the deboning step.
Step 5
Season the chicken thighs. Lightly season both sides of the chicken thighs with salt (about a pinch per thigh) and black pepper. This helps to remove any gaminess and enhances the chicken’s flavor.
Step 6
Prepare the vegetables. Slice the button mushrooms about 0.5cm thick and dice the onion into 1cm cubes for the risotto. For the stock, chop the onion and carrot into large, rustic pieces – the exact shape doesn’t matter.
Step 7
Make the chicken stock. Heat 1 tablespoon of olive oil in a pot over medium heat. Add the roughly chopped onion and carrot and sauté until they begin to soften.
Step 8
Once the vegetables start to turn translucent, add the deboned chicken bones to the pot. Sauté the bones until they are lightly browned on all sides. Browning the bones adds a deeper flavor to the stock.
Step 9
When the chicken bones have changed color, pour in the 500ml of water.
Step 10
Add the 2 bay leaves and 1 pinch of dried rosemary. Bring the mixture to a boil over high heat.
Step 11
Once boiling, skim off any scum or impurities that rise to the surface with a spoon. Continue to boil over high heat for about 2 minutes, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Tip: To ensure you have enough stock, you may need to add an extra 200ml of water halfway through if it reduces significantly. Once done, strain the stock and set it aside. This creates a flavorful base for your risotto.
Step 12
Begin making the cream risotto. Heat 1 tablespoon of olive oil in a wide pan over medium heat. Add the diced onion and sliced mushrooms and sauté until the onions are translucent and the mushrooms have softened.
Step 13
Add the well-drained soaked rice to the pan. Stir and toast the rice for about 1-2 minutes until the grains become slightly translucent. Toasting the rice helps it absorb the liquid better and maintain its texture.
Step 14
Ladle in the strained chicken stock, one or two ladlefuls at a time, stirring constantly. Allow the rice to absorb the liquid before adding the next ladleful. Continue this process until the rice is almost cooked.
Step 15
Once the rice is nearly cooked and has reached your desired consistency, pour in the 100ml of heavy cream. Stir gently to combine it with the rice and liquid. The cream adds richness and a luxurious texture.
Step 16
Check the rice for doneness. The risotto should have a creamy texture with the rice grains still having a slight bite (al dente). Stir in the 1 Tbsp of grated Parmesan cheese until it’s fully melted and incorporated. The cheese adds a savory depth and helps thicken the risotto.
Step 17
Adjust the consistency and final seasoning. If the risotto is too thick, add a little more stock or water. If it’s too thin, continue cooking gently until it reaches a smooth, flowing consistency. Taste and adjust seasoning with salt if needed, and finish with a grind of black pepper.
Step 18
Prepare the chicken steak. Place the seasoned chicken thighs in a pan with a little olive oil over high heat, skin-side down. Sear until the skin is golden brown and crispy.
Step 19
Once both sides of the chicken have a deep, rich brown color, carefully pour in the 30g of red wine. Let it bubble and reduce slightly, allowing the alcohol to cook off.
Step 20
Add the 1 Tbsp of butter to the pan. Swirl the pan gently or spoon the sauce over the chicken as it melts, continuing to cook until the sauce has thickened and coats the chicken beautifully.
Step 21
Assembly is complete! Spread the creamy risotto onto a plate. Place the seared chicken steak on top. For an extra touch of elegance, garnish with a sprinkle of chopped parsley. Enjoy your restaurant-quality meal!
