{"id":613,"date":"2017-07-24T14:33:59","date_gmt":"2017-07-24T13:33:59","guid":{"rendered":"http:\/\/www.933.me.uk\/wordpress\/?p=613"},"modified":"2026-01-21T16:15:43","modified_gmt":"2026-01-21T16:15:43","slug":"marks-chicken-risotto","status":"publish","type":"post","link":"http:\/\/www.933.me.uk\/wordpress\/2017\/07\/24\/marks-chicken-risotto\/","title":{"rendered":"Mark&#8217;s Chicken Risotto"},"content":{"rendered":"<p><strong>Mark&#8217;s Chicken Risotto<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 chicken breasts<\/li>\n<li>2 large onions<\/li>\n<li>5 sticks of celery<\/li>\n<li>2 chicken stock cubes or a quantity of chicken stock<\/li>\n<li>6 black pepper corns<\/li>\n<li>1 \u00bd cups of Italian arborio rice<\/li>\n<li>6oz small peas (petit pois)<\/li>\n<li>2 lemons<\/li>\n<li>2 tablespoons of chopped parsley<\/li>\n<li>a glass of white Italian wine<\/li>\n<li>butter<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<li>a good pinch of ground saffron<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>Nearly fill a large pan (app 2 litres) with water, add one onion peeled ( chopped into four), 3 sticks of celery chopped into large pieces, the pepper corns and bring to the boil. Add the chicken breasts and simmer for app 15\/20 mins or until the chicken is cooked. Remove the chicken and when cool chop into small pieces, add the stock cubes to the cooking liquid.<\/p>\n<p>Have either your stock or the water you have just cooked the chicken in simmering. In a large lidded pan, melt app 2 tablespoons of butter, add the other onion chopped finely, the rest of the celery chopped finely and after a couple of minutes add the rice, stirring constantly. Add the wine and let it evaporate off, add the juice of one lemon, turn the heat to a medium setting and one ladle-full at a time add the stock. Do not let it get to wet or to dry, keep stirring as you add the stock. After the first ladle-full add the saffron. After app 5 mins add the chicken, peas, salt and pepper to taste.<\/p>\n<p>Continue adding stock until either it is all gone or the rice is just about cooked this should take about 15\/20 mins. The aim is to have a slightly wet consistency. Stir in the juice of the remaining lemon, a knob of butter and the parsley, turn off the heat, cover with the lid and leave to stand for 5 minutes.<\/p>\n<p>Serve with grated parmesan cheese as an option.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1256,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"_links":{"self":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/comments?post=613"}],"version-history":[{"count":1,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/613\/revisions"}],"predecessor-version":[{"id":614,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/613\/revisions\/614"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/media\/1256"}],"wp:attachment":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/media?parent=613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/categories?post=613"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/tags?post=613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}