recipe is by Deborah Mele.
is what she had to say about this recipe:
this recipe, onions caramelized with balsalmic
vinegar are combined with creamy risotto and
moist roasted chicken to create an unforgettable
dish. The chicken is optional and can easily
be eliminated, particularly if you wanted to
use this dish as a first course before an entrée
of meat or fish. In that case, I would offer
a little grated cheese such as Parmesan or Pecorino
to top the risotto when serving. You may choose
to roast your own chicken, or purchase a rotisserie
chicken from your local market".
see article by Deborah Mele on cooking risotto
all of the oil except 2 tbs. in a medium sized
saucepan, and begin browning the onions over
medium heat, stirring frequently. Cook until
they are a dark, golden brown. Remove from the
heat and stir in the Balsalmic vinegar. Set
aside. In a separate pan, add the 2 tbs. oil,
then the rice, and mix well. Cook for only a
minute or two, and then add the white wine.
Stirring continuously over medium low heat,
begin to add a little of the broth, adding more
as each addition is absorbed. Cook in this manner
for about 20 minutes or until the rice is al
dente. Add the onions and cook until heated
through. Remove from the heat and stir in the
butter and the roasted chicken. Season with
salt and pepper as needed, and serve, sprinkling
each dish with a little fresh thyme or parsley.
you've enjoyed the unique taste of balsalmic vinegar
in this recipe, why not try additional recipes,
which can be found in the recipe links. Just browse
through the options under Balsalmic Vinegar Recipes.
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