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Roasted chicken stuffed with rice and radicchio

Surprise your nearest and dearest and show them your true inner-chef!
Preparation   / 105 minutes
  • Salt the chicken and put aside on a cool place. 
  • Fry the rice on little oil, just to warm it up slightly, and dash with wine.
  • When the wine has evaporated, add the finely chopped onion, stir-fry and then add the radicchio cut into strips.
  • Mix all well and dash with a cup and a half of water. Salt a bit and pepper.
  • Simmer until all the liquid is absorbed (about 10 min).
  • To the partially cooked (al dente) rice add butter, parsley and a little grated nutmeg. Leave the stuffing to cool down a bit.
  • Stuff the chicken with the risotto and place it in an ovenproof baking dish and sprinkle with little oil.
  • Bake in a preheated oven at 190ºC, constantly dousing with the dripping for about an hour and twenty minutes, or even longer if the chicken was larger.
Serving suggestion 
Arrange the sliced warm chicken over the stuffing and serve with seasonal salad. 

Chef's tip 
Before cutting, soak the radicchio in warm water with a tablespoon of sugar. It will lose some of the bitterness. 
Ingredients   / 4-6
 persons 
Cekin chicken
200 g  rice
1 small head  radicchio
1 onion
0.5 ml red wine
1 tablespoon 'z bregov butter
1 tablespoon chopped parsley leaves
  salt and pepper
  nutmeg
  oil
 

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