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Grilled Chicken with Rissotto




Source of Recipe


Internet


List of Ingredients




Sauce:
2 Tbs. butter
1 small onion, chopped
3 Tbs. red wine vinegar
1 tsp. crushed peppercorns
1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned low-salt broth

Risotto:
2 Tbs. butter
1 small onion, chopped
1 cup Arboria rice
1 3/4 cups chicken stock or canned low-salt broth
1/4 cup whipping cream
1/3 cup grated Parmesan cheese
2 lb. tomatoes, peeled, seeded, and chopped
5 Tbs. butter, cut into pieces
Minced fresh chives

Chicken:
4 boneless chicken breast halves
Vegetable oil


Recipe



4 servings

Sauce:
Melt butter in heavy medium saucepan over medium heat. Add onion and saute until translucent, about 4 minutes. Add vinegar and pepper. Cook until almost no liquid remains in pan, about 3 minutes. Add both stocks and simmer until reduced to 1/3 cup, about 20 minutes. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)

Risotto:
Preheat oven to 400ºF. Melt butter in heavy medium oven proof saucepan over medium heat. Add onion and saute until translucent, about 4 minutes. Stir in rice and cook 1 minute. Add stock; bring to boil. Cover, transfer to oven and bake until rice is just tender and liquid is absorbed, about 15 minutes. Transfer to bowl and cool.

Chicken:
Prepare barbecue (medium-high heat) or preheat broiler. Brush chicken with oil. Season with salt and pepper. Grill chicken until cooked through, about 4 minutes per side.

Meanwhile, transfer rice to heavy large saucepan. Mix in cream and cook over medium heat until heated through, stirring constantly. Mix in cheese. Season with salt and pepper. Cover and keep warm. Add tomatoes to sauce and simmer 4 minutes. Gradually whisk in butter. Season with salt and pepper.

Cut chicken diagonally into slices. Arrange on plates. Spoon sauce over. Sprinkle with chives. Serve with risotto.