This recipe, from Cottage Living magazine, was REALLY yummy and very simple, if you follow the directions closely. Risotto is pretty easy to make, but can’t be rushed and must be served RIGHT AWAY. It doesn’t travel well and leftovers lose a lot in consistency. So, make it when you’re not in a rush and … Continue reading “Risotto with Balsamic Glazed Chicken Thighs”
This recipe, from Cottage Living magazine, was REALLY yummy and very simple, if you follow the directions closely. Risotto is pretty easy to make, but can’t be rushed and must be served RIGHT AWAY. It doesn’t travel well and leftovers lose a lot in consistency. So, make it when you’re not in a rush and 10 – 15 minutes won’t make a difference in what time your dinner hits the table and plan for the exact amount that you need; don’t make extra to plan for leftovers (although leftover cooked meats and some vegetables are great to use in risotto).
We sliced the chicken thighs up into bite-sized pieces and piled them on top of the risotto, rather than leaving them whole. I also shaved some parmesan (use your vegetable peeler) to make a fun garnish. Look at those lovely little white crispy flakes in the cheese; that’s my FAVORITE part! Love that CRUNCH when you bite.
This had delicious, herby flavor (I used oregano, instead of marjoram, because my marjoram plant is REALLY small) and a delicious, tangy sweetness (from the onions and the balsamic vinegar).
Next time that I make this (and there will be a next time, because it was a hit with everyone), I will add more arugula. If your family doesn’t care for arugula, you could use spinach, instead, but the arugula flavor is very mellow and unobjectionable in this; I think that kids that don’t normally eat arugula when it’s raw (like mine) would still eat this.
