Dalmatian Chicken Risotto Recipes

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MEDITERRANEAN RISOTTO



Mediterranean Risotto image

Make and share this Mediterranean Risotto recipe from Food.com.

Provided by Matthew Sheppard

Categories     Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

50 ml olive oil
3/4 cup arborio rice
50 ml white wine
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon cracked pepper
3 cups baby spinach leaves
1 tablespoon sun-dried tomato, roughly chopped
1 tablespoon olive, roughly chopped
1 tablespoon parmesan cheese, grated

Steps:

  • Heat olive oil in a large saucepan over a low heat.
  • Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
  • Add white wine and stir until evaporated.
  • Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
  • Cover saucepan with a tight fitting lid, and lower heat.
  • Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
  • Stand for 10 minutes without removing the lid.
  • Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
  • Serve immediately.

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)



Croatian Dalmatian Black Risotto (Crni Rizot) image

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh.

Provided by nitko

Categories     Octopus

Time 1h10m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 13

500 g rice
1500 g octopus (better 4-5 small ones)
1 cup olive oil
100 g onions
2 garlic cloves
200 g passata (or Italian-style sieved tomatoes)
100 g parmesan cheese (grated)
30 g hard sheep's milk cheese (Grana Padano cheese)
1 bay leaf
2 cups white wine
salt
pepper
70 g fresh parsley leaves

Steps:

  • Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
  • Finely mince garlic and parsley leaves.
  • Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
  • After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
  • Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
  • Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
  • Cook for 2-3 minutes more and serve with grated parmesan cheese.

Nutrition Facts : Calories 1524.7, Fat 53.4, SaturatedFat 10.4, Cholesterol 161.6, Sodium 1171.6, Carbohydrate 171.5, Fiber 4.3, Sugar 4, Protein 66.7

CROATIAN DALMATIAN RED RISOTTO (FISHERMAN'S RISOTTO)



Croatian Dalmatian Red Risotto (Fisherman's Risotto) image

This is one of the simple meals, but also rich with flavour, spices and satisfactory for your stomach. You can use any kind of "frutty di mare", or pieces of fish.

Provided by nitko

Categories     One Dish Meal

Time 40m

Yield 3 portions, 3 serving(s)

Number Of Ingredients 12

400 g rice (Arborio preferably)
250 g shrimp, tails
250 g squid, pieces (round shaped or arms)
100 g mussels (various, only meat)
300 g tomatoes (strained juice)
1 cup white wine
2 cups water
3 tablespoons olive oil
5 g garlic (or one clove, finely minced)
1/2 teaspoon oregano
20 g cheese, hard (parmesan or similar)
40 g parmesan cheese (grated)

Steps:

  • Put olive oil in a pan, add garlic and sauté it for 30 sec, than add shrimps, squid and mussels and sauté it for 3 minute
  • Add rice and let it be covered with oil and than add wine and cook it 2 minute until alcohol evaporates.
  • Add tomato juice, salt, pepper, oregano and water. Mix everything and leave it cook for 15 minutes.
  • If there is not enough water add only hot water. Before end (that's on you to decide) add hard cheese to melt in risotto.
  • Serve hot and sprinkle with parmesan. Risotto must be creamy and resemble to sea during strong south-east wind in Adriatic: "jugo".

Nutrition Facts : Calories 1384.5, Fat 23.4, SaturatedFat 6.2, Cholesterol 324.9, Sodium 888.9, Carbohydrate 218.5, Fiber 4.9, Sugar 3.5, Protein 53

DALMATIAN CHICKEN RISOTTO



Dalmatian Chicken Risotto image

This is light meal but at the same time it can be full lunch or dinner. Serving small portions it can be an appetizer. This is the recipe from my neighbor from Dalmacia, "nona Lukrica".

Provided by nitko

Categories     Lunch/Snacks

Time 55m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

300 g boneless skinless chicken breasts
350 g rice (Arborio)
60 g onions
4 tablespoons olive oil
200 g plum tomatoes (fresh or canned)
700 g chicken stock (you may not use all)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry basil
2 teaspoons dry oregano
10 g hard goat cheese
100 g parmesan cheese (grated)
1 tablespoon fresh parsley leaves (minced)

Steps:

  • Cut chicken meat into small pieces (1-2 cm large).
  • Mince onion very finely.
  • If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
  • Finely mince parsley.
  • Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
  • Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
  • Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.

Nutrition Facts : Calories 1020.7, Fat 26.8, SaturatedFat 8.1, Cholesterol 77.9, Sodium 1897, Carbohydrate 147.1, Fiber 3.9, Sugar 5, Protein 42.8

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