This is a classic recipe from Emilia Romagna; Alessandro Molinari Pradelli says it's from Modena, in Emilia, and the inclusion of a dash of balsamic vinegar supports his assertion. However, Pellegrino Artusi gives a very similar recipe without balsamic vinegar, and says his derived from a trip to Romagna. So you can make the Modenese version, with balsamic vinegar, or a more generic Emilia Romagnan version without. Either will be good. To serve 6:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- A medium-sized chicken, chopped into fairly small pieces
- 2 1/2 cups (500 g, or 1 1/8 pounds) Carnaroli or other short grained rice
- 2 onions, minced
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- An ounce (30 g) dried porcini, steeped in warm water for 20 minutes
- 1/2 pound (200 g) canned tomatoes (drained weight)
- 2 tablespoons balsamic vinegar (optional)
- Broth
- Salt & pepper to taste
Preparation:
Heat the oil and butter in a large pot, and when the mixture begins to crackle add the onion. Cook, stirring, until the onion is golden, then add the chicken pieces. Continue to cook, turning the pieces to brown them on all sides, and after about 10 minutes add the mushrooms (strain and reserve the liquid). Stir, reduce the heat to a gentle simmer, cover, and let cook until the chicken is about half done. At this point break the tomatoes up with your hands and add them to the pot, followed by the vinegar. When the vinegar has evaporated add the rice, and broth a ladle at a time, stirring gently. When the rice is half done check seasoning, and serve the risotto hot.
