40: Chicken & Prosciutto Risotto / Leeks / Collard Greens

Yum, yum ,yum. Here is another recipe from the Cooking for Two book by Jessica Strand. Her tag line: Fresh, salty, creamy, rich; what else is there to say? Yup, I couldn’t have aid it better myself. I forgot to add the mascarpone cheese, so I don’t think it’s quite as creamy, and, honestly, it’s really not that salty. It is, however, incredibly tasty and takes comfort food to another level.

The trick to a good risotto is of course the way you stir it. Don’t be lazy and just push it around in the pot. If your arm doesn’t hurt, you’re not stirring enough. Put some love into it!

(You may notice I busted out some different plates for this dinner. This is also the 40th recipe I have shared with you.)

Ingredients and Directions:

1/2 pound chicken, diced

1/2 cup prosciutto, sliced into small strips

2 large collard greens, stemmed and chopped

3 cups chicken broth

1 leek, thinly sliced

1 cup Arborio rice

1/4 cup dry white wine

Olive oil

Salt and pepper

Parsley and mint, minced for garnish

Blanch collard greens in a pot of boiling salted water for about 90 seconds – helps reduce the bitterness. Drain in a colander and then push the water out with the back of a spoon until dry. Set aside.

Bring the chicken broth to a boil in a saucepan. Reduce heat to very low and keep warm.

Meanwhile, sauté chicken in a small pan with salt and pepper until just about cooked. Turn off heat, and set aside. Don’t worry, it will finish cooking as the pan cools off. Plus, you’re going to add it to hot risotto for a bit at the end.

Heat 4 tablespoons of oil in large heavy saucepan over medium heat. Add the leeks and sauté until tender, about 5 minutes. Add the rice and stir 2 minutes. Add the wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup of the hot chicken broth. Reduce heat and simmer on medium-low heat until absorbed, stirring frequently. Add 1/4 cup of broth at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 28 to 30 minutes. You may need to adjust heat to medium for last 10 minutes if your risotto doesn't seem to getting creamy by this point.

Add the collard greens, chicken, and prosciutto for final 1-2 minutes of stirring. Season with salt and pepper to taste and garnish.

Enjoy!