kevo's kitchen

I’m just gonna say, this recipe is a great way to impress a date since everyone knows risotto is romantic and “fancy”. I know risotto is very intimidating but I promise you it’s very very easy. I recommend just throwing on your favorite playlist, pouring yourself a glass of wine and just vibe in the kitchen with your creamy, delicious risotto bubbling away on the stove top.

As you can see, we like to serve topped with even more Parmesan in kevo’s kitchen and you should too because who doesn’t love that cheesy, nutty, deliciousness. Anyways, please make and get back to me on how wonderful your risotto making experience was (I hope).

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This recipe will make approximately 6 servings.

Ingredients

• 1.5 lbs of boneless, skinless chicken breast
• 2 eggs
• 1/2 cup of Italian breadcrumbs
• 1 cup of Parmesan cheese, plus some for topping
• 2 tablespoons of freshly chopped parsley
• 1 cup of flour
• 2 tablespoons of EVOO
• 2 tablespoons of vegetable oil
• 7 cups of chicken stock
• 2 tablespoons of butter
• 1/2 cup of diced shallots (about 2-3 depending on size)
• 4 cloves of garlic, minced or grated
• 15 ounce can of petite diced tomatoes
• 3/4 cup of dry white wine
• 1 cup halved cherry tomatoes
• 1 1/2 cups of arborio rice
• 1/3 cup of sliced basil
• 8 ounces of mozzarella pearls
• balsamic glaze or vinegar
• salt & pepper
• lemon

Directions

Parmesan Crusted Chicken

1. Set up a dredging station in separate small trays, high-edged plates, or pie dishes:
   • Flour – seasoned with salt and pepper;
   • Eggs – beaten and seasoned with salt and pepper;
   • Breadcrumbs – mixed with 1/2 cup of the Parmesan cheese and parsley and seasoned with salt and pepper.
2. Pound the chicken to about 1/4 inch thick and cut to the size you want and dredge – coat in flour, then egg then breadcrumbs. Let rest for 5-10 minutes.
3. In a skillet over medium high, heat EVOO and vegetable oil until shimmering (or until a pinch of breadcrumbs begins to fry). Add chicken and fry on both sides for 2 – 3 minutes each.
4. Remove from skillet and place on paper towel lined plates and keep warm.

Caprese Risotto

1. Bring chicken stock to boil over medium high heat and reduce heat to low to keep warm.
2. Once melted, add in shallots and a large pinch of salt and pepper and cook for 5 minutes until soft.
3. In a separate, heavy bottomed pot (I use a dutch oven), melt butter over medium high heat.
4. Add garlic and rice and cook until rice is translucent (approximately 5 minutes). Be sure to stir consistently so that the rice does not burn or stick to the bottom of the pot.
5. Add can of diced tomatoes and wine and simmer until evaporated.
6. Add 1 – 2 ladles of the warm chicken stock and slowly mix until incorporated and almost absorbed. You will continue to add 1 – 2 ladles of the chicken stock once the previous addition has been absorbed. You will know it is done when the rice has formed a creamy consistency.
7. Once you hit the proper consistency, mix in the rest of the Parmesan cheese, basil and cherry tomatoes until the cheese has melted.
8. Remove from heat and stir in the mozzarella pearls.
9. Serve with a drizzle with balsamic glaze/vinegar and a squeeze of lemon juice. If you’re serving with chicken, squeeze the lemon over both the risotto and chicken.
10. Enjoy!

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1. 

   Thank you for the feedback! I’m still learning and trying to improve my site! 🙂

2. 

   I love your recipes but the dark screen is too dark. Color isn’t always necessary good..