1 1/2 liters Chicken Stock or 4 chicken
stock cubes dissolved in 6 cups water
4 chicken breasts, skin removed, finely
1 tsp powdered turmeric
20 almonds, blanched and halved
3 tbsp raisins
Method 1 - Preparing risotto on top of
the stove :
In a large
saucepan, heat the water to boiling, add the onion and cook until
softened. Add the garlic and cook for 2 minutes. Add the rice and one
quarter of the chicken stock. Bring to the boil. Reduce heat and simmer
for 20 minutes, stirring occasionally and adding more stock, as
necessary, to prevent sticking. Add the diced chicken breasts, turmeric,
almonds and raisins. Continue simmering a further 20-25 minutes, adding
remaining stock as necessary, until the rice is tender. There should be
no liquid in the finished risotto.
Method 2 - Preparing risotto in a
ingredients in a casserole. Cover and cook in a preheated oven for 1 hour,
or until rice has absorbed the stock and is tender. Serve hot, accompanied
by a green salad.
There are two
ways of preparing this dish - on top of the stove or in the oven.
They are equally effective.