This is a creation of Gabriele Ferron, whose Antica Riseria Ferron is one of the most important producers of Vialone Nano rice; in addition to growing rice Gabriele is a tireless advocate of Vialone Nano and North Italian rice cookery in general, traveling all over the world to give demonstrations and host dinners. To serve 4 you'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cups (400 g) short-grained rice, ideally Vialone Nano
- 1 4/5 pints (800 ml) vegetable broth, hot
- 1 chicken breast, skinned and cut into thin strips
- 3 bell peppers, one red, one yellow and one green (or the color of choice)
- 1/2 a medium sized onion
- 3 cloves garlic
- 2 tablespoons extravirgin olive oil
- 1/4 cup (50 g) unsalted butter
- 1 teaspoon curry powder
- A glass of dry white wine
Preparation:
Mince the garlic and onion and heat them until they wilt in the olive oil. Stem, seed, rib, and dice the peppers, and add them to the pot. Check seasoning and cook until the peppers are soft. Cut the chicken breast into thin strips, add it to the pepper pot, and cook over a brisk flame until the meat is done. Add the curry and the wine, and cook, stirring, until the wine has evaporated.While the meat's cooking, toast the rice in the butter for 3-5 minutes in a separate pot. Incorporate the chicken mixture, stir in the broth, cover, and cook everything over a very low flame for about 15 minutes. Gently stir the risotto and serve it.
