Grated Chicken Risotto, With Tangerine Chilli Dust

Name: Grated Chicken Risotto, With Tangerine Chilli Dust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grated Chicken Risotto; 1.1 litres/ vegetable stock (I used stock cubes + water); 1 teaspoon butter; 1 teaspoon olive oil; 1 large onion, finely chopped; 1 large clove of garlic, chopped; 1 frozen chicken breast, grated with a large grater; 400g Arborio/Risotto rice; 1 wine glass of white wine; (sea) salt and freshly ground black pepper; 40g butter; 115g freshly grated Parmesan cheese; Tangerine chilli dust; Tangerine Chilli Dust; 1 Tangerine, thinly sliced into rings; 2 dried red chilli peppers; sea salt, to taste

Servings: persons

Grated Chicken Risotto
1.1 litres/ vegetable stock (I used stock cubes + water)
1 teaspoon butter
1 teaspoon olive oil
1 large onion, finely chopped
1 large clove of garlic, chopped
1 frozen chicken breast, grated with a large grater
400g Arborio/Risotto rice
1 wine glass of white wine
(sea) salt and freshly ground black pepper
40g butter
115g freshly grated Parmesan cheese
Tangerine chilli dust
Tangerine Chilli Dust
1 Tangerine, thinly sliced into rings
2 dried red chilli peppers
sea salt, to taste

1
Put the stock in a pan and keep it simmering on low heat.
2
In another pan, heat the olive oil and butter, add the onions and a pinch of salt and fry very slowly for about 5 minutes without colouring then add the grated chicken and let that cook for another 3-4 minutes, till the pieces become white
3
Add the rice and turn up the heat . Stir continuously for 2-3 minutes till the rice starts to 'fry'.
4
Add the wine and let it cook for 4-5 minutes or until all the liquid is evapourated.
5
Once the wine has evapourated, add a ladlefull of hot stock and a good pinch of salt and turn down the heat to a simmer, stirring - you don't want the rice to cook too quickly on the outside which will prevent the release of the wonderful cream. Let the rice absorb the stock before adding another ladlefull
6
Keep adding 1 ladlefull of stock at a time, coaxing the silky, creamy starch out of the rice by stirring continuously, allowing each ladlefull to be absorbed before adding the next. This will take around 15-20 minutes.
7
The rice is cooked when it is soft with a hint if bite. If you haven't reached this stage and you're out of stock, add some boiling water.
8
When it has reached the 'stage' of readiness, take the pan off the heat and add the butter and grated cheese. Mix well and put a lid on the pan, allowing it rest for a couple of minutes.
9
To serve, ladle spoonfuls into deep bowls and serve with a sprinkling of Tangerine chilli dust.
10
Place the tangerine slices on a silicone mat or baking sheet and bake in the middle of the oven on 100 degrees centigrade.
11
Let dry for 1.5 - 2 hours till the tangerines start to toast and brown a bit.
12
When dried, crush 1-2 tangerine rings with a pestle, in a mortar or use a spice/coffee grinder. Then mix in some dried chilli seeds and sea salt.Store in an air-tight jar.
13
Store the remaining tangerine rings in a jar and use as needed. Not you can also make this with other citruses. I've tried it with blood orange and lemons. Fantastic flavours and fragrance

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Grated Chicken Risotto, 1.1 litres/ vegetable stock (I used stock cubes + water), 1 teaspoon butter, 1 teaspoon olive oil, and more.

Yes, Grated Chicken Risotto, With Tangerine Chilli Dust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!