For the broth
1/2 chicken breast
1/4 of small carrot, sliced
1/4 of celery stalk, sliced
1 small onion, diced
1 small sprig of rosemary
1 tablespoon of grated ginger
1 liter of water
For the risotto
1 1/2 cups (chopped) of whole grain rice
1/4 cup of chopped small onion
2 tablespoons of olive oil
1/2 cup of arborio rice
1/2 cup of white wine
1/2 cup of grated carrot
2 tablespoons of raisins
1/2 cup of diced mozzarella cheese
1 small bunch of fresh thyme
A pinch of ground cinnamon and pepper
Salt and pepper to taste
4 small balls of mozzarella cheese, halved
1/4 cup of chopped fresh parsley
Optional: 1 sprig of chives for garnish
For the broth
1/2 chicken breast
1/4 of small carrot, sliced
1/4 of celery stalk, sliced
1 small onion, diced
1 small sprig of rosemary
1 tablespoon of grated ginger
1 liter of water
For the risotto
1 1/2 cups (chopped) of whole grain rice
1/4 cup of chopped small onion
2 tablespoons of olive oil
1/2 cup of arborio rice
1/2 cup of white wine
1/2 cup of grated carrot
2 tablespoons of raisins
1/2 cup of diced mozzarella cheese
1 small bunch of fresh thyme
A pinch of ground cinnamon and pepper
Salt and pepper to taste
4 small balls of mozzarella cheese, halved
1/4 cup of chopped fresh parsley
Optional: 1 sprig of chives for garnish
Brew the broth: In a large pot, heat some olive oil, then sauté the chicken breast until lightly browned
Add the carrot, celery, onion, rosemary, ginger, and water
Bring to a boil, then reduce heat and simmer for 20 minutes
Remove the chicken and let it cool, then shred it. Reserve
Strain the broth, discarding the solids, and keep it warm
Cook the rice: Cook the whole grain rice according to package instructions and reserve
Sauté the onion: In a large pot, heat some olive oil until the onion is translucent
Add the arborio rice and season with salt
Stir in the white wine, then add the shredded chicken and stir until the liquid has almost completely evaporated
Gradually add the broth, stirring constantly, until the rice is almost tender (about 15-20 minutes)
Mix in the cooked rice, carrot, raisins, mozzarella cheese, and thyme
Continue stirring
If necessary, add a little more broth
Season with cinnamon and pepper to taste
Remove from heat and stir in the mozzarella cheese
Assemble: Divide the risotto among individual plates and top with some frisée leaves
Drizzle with a little olive oil and season with salt
Garnish with chives, if desired.
