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parmesean chicken and tomato basil mozza risotto

October 14, 2008

It is chilly and windy out today.  The traffic was so backed up from my youngest’s school that I couldn’t even make it to the grocery store this morning.  I pulled a u-turn and came home and dug some chicken breasts out of the deepfreeze and made Ina’s Parmesean Chicken instead.

And risotto.  Oh how I love risotto.  It just requires time, patience and lots of stirring.  Its reward is creamy goodness.  As usual, I started with Jamie Oliver’s basic risotto recipe.  But today I added:

  • another two cups of organic chicken broth, warmed and added gradually.  Stir, stir, stir.
  • diced tomatoes, which had been salted, left in the colander to drain and then marinated in red wine vinegar, olive oil, salt and pepper
  • dried oregano and a pinch of red chilis
  • torn up basil leaves
  • a handful of freshly ground parmesean
  • a big nob of butter
  • two handfuls of mini mozza balls
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