Description
A hearty and flavorful Savory Basque Risotto featuring tender chicken, spicy chorizo, pancetta, and colorful bell peppers. This dish combines the creaminess of risotto with the bold flavors of Basque Espelette pepper and a topping of crumbled hard-boiled eggs, creating a delightful and satisfying meal perfect for any occasion.
Ingredients
Scale
Vegetables
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
Meats
- 100 grams Italian Pancetta, cubed
- 200 grams Chorizo sausage, sliced
- 500 grams Chicken breasts, chopped into chunks
Other Ingredients
- 2 tablespoons Extra virgin olive oil (for sautéing)
- 4 cups Chicken stock, low sodium
- 1.5 cups Long grain white rice
- 1 teaspoon Black pepper, to taste
- 1 teaspoon Espelette pepper (or substitute)
- 2 large Hard-boiled eggs, crumbled on top
- Salt, to taste
Instructions
- Prepare ingredients: Dice the onions and mince the garlic. Slice the red and green bell peppers into thin strips. Chop the chicken breasts into 6-8 chunks for even cooking.
- Sauté aromatics: Heat 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. Add the diced onions and minced garlic, cooking for 2-3 minutes until they become translucent and fragrant.
- Cook chicken: Add the chopped chicken pieces to the pan and sauté for 4-5 minutes, allowing them to brown and cook on the outside.
- Add chorizo and pancetta: Stir in the sliced chorizo and cubed pancetta. Cook for another 3-4 minutes until the meats are sizzling and slightly crisped.
- Incorporate bell peppers: Add the sliced red and green bell peppers to the pan, stirring and cooking for 2-3 minutes until they start to soften.
- Toast rice: Stir in the long grain white rice along with black pepper and Espelette pepper. Toast the rice for 3-4 minutes, stirring frequently to coat the grains and develop flavor.
- Add chicken stock and cook risotto: Pour in half of the chicken stock, making sure it covers the rice. Cook over medium heat, stirring occasionally. Gradually add the remaining stock as it absorbs, continuing to cook until the rice is tender and creamy.
- Finish with hard-boiled eggs and seasoning: Crumble the hard-boiled eggs into the risotto and gently stir to combine. Adjust seasoning with salt and additional pepper to taste. Serve warm.
Notes
- Espelette pepper can be substituted with smoked paprika or mild chili powder if unavailable.
- Use low sodium chicken stock to better control the saltiness of the dish.
- Stir the risotto often to prevent sticking and to achieve a creamy texture.
- Hard-boiled eggs add a unique textural contrast; feel free to omit for a simpler risotto.
- For a more intense flavor, marinate chicken before cooking or add fresh herbs like parsley or thyme.
