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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.
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Serving suggestion |
| Arrange the sliced warm chicken over the stuffing and serve with seasonal salad. |
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Chef's tip |
| Before cutting, soak the radicchio in warm water with a tablespoon of sugar. It will lose some of the bitterness. |
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Ingredients |
/ 4-6
persons |
| 1 |
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 |
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salt and pepper |
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nutmeg |
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oil |
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