Risotto Pie with Chicken Breast

Ingredients

• Skin-On Chicken Breasts 2 pieces
• Chicken Broth 15 fl oz
• Arborio rice 5 oz
• Chicken Egg 1 piece
• Shallot 1 head
• Courgette 0 oz
• Spanish onions 0 oz
• Sweet Pepper 0 oz
• Eggplants 0 oz
• Garlic 1 clove
• Parmesan Cheese 5 oz
• Dry White Wine 5 fl oz
• 33% Cream 0 fl oz
• Olive Oil 3 spoons
• Olive Oil 1 tablespoon
• Thyme 1 stalk
• Tarragon 2 stalks
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

First, you need to prepare the ratatouille for the risotto. Cut the eggplant, red onion, zucchini, and bell pepper into medium cubes. Heat a teaspoon of olive oil in a skillet, add the eggplant, then, with a slight interval, add the zucchini, bell pepper, and onion. Sauté for about three minutes, then drizzle with olive oil infused with thyme, rosemary, and garlic, and season with salt and pepper.

Step 2

Finely chop the shallots and garlic. Heat a tablespoon of olive oil in a saucepan, add the shallots, garlic, and thyme, and sauté. Add the rice and sauté it slightly as well. Pour in the wine and let it evaporate. Gradually add the hot broth, allowing each addition to evaporate before adding more. Once it's evaporated, stir in the Parmesan and add the ratatouille. Mix gently, but not too much: otherwise, the rice will become mushy.

Step 3

Add cream to the risotto, stir, season with salt and pepper, and remove from heat. Once it cools slightly, mix in an egg (as a binding agent). Grease two small frying pans with oil, fill them with the risotto, and place in an oven preheated to 390°F for about ten to twelve minutes. The goal is for the risotto to form a crust on top while remaining creamy inside.

Step 4

Grill the chicken breasts on a grill or a grill pan with a small amount of oil for about two minutes on one side and approximately the same on the other side. Once the meat is cooked, cut each breast into three to four pieces.

Step 5

Carefully remove the cooked risotto pies using a flexible spatula — a silicone one works best. Place them on plates. Top with pieces of chicken breast, garnish with tarragon, drizzle with a teaspoon of olive oil, and season with ground pepper.