CREAMY CHICKEN AND CORN RISOTTO WITH VANILLA AND MASCARPONE

Print This Recipe

INGREDIENTS:

4-6 Coastal Range Organics Boneless Skinless Thighs
salt & pepper
2 Tbsp unsalted butter, divided
2 quarts organic chicken stock, divided
3 cups corn off the cob, divided
1⁄2 tsp vanilla extract or 1⁄4 vanilla bean, split and seeds scraped
1 cup yellow onion, diced
2 cups arborio rice
1 cup white wine
1⁄4 cup mascarpone cheese
chives
nutmeg

DIRECTIONS:

Chicken:

Rinse chicken in cold water and pat dry. Season chicken with salt & pepper. Melt 1 Tbsp butter in heavy bottomed sauce pan over medium high heat. Add chicken thighs to pan, sear on each side for about 3 minutes, or until browned. Remove chicken from pan and set aside.

Stock:

Heat 1 quart chicken stock with 2 cups of corn and vanilla. Simmer for 10 minutes.
Carefully puree in blender and keep warm. Separately heat and keep warm remaining
1 quart of chicken stock.

Risotto:

Melt remaining Tbsp butter in heavy bottomed sauce pan over medium heat. Add onions and saute for 2 minutes. Add rice and stir, then add white wine. Cook on medium heat until liquid is gone. Add plain chicken stock 1 cup at a time and cook while constantly stirring.

Once stock is gone, add seared chicken back to pan. Add remaining 1 cup of corn kernels to pan and continue stirring. Now add corn stock 1 cup at a time, stirring until rice is cooked. Season with salt and pepper and then whisk in mascarpone cheese. Serve immediately.

To Serve:

Garnish with snipped chives and a light grating of nutmeg.

Serves 4 people

 

Created by Chef Ray Tang for Coastal Range Organics