Friday, November 1, 2013

Summer BBQ Chicken Risotto with HOW TO DIY Photo TIPS - 52 Uses for a Rotisserie Chicken

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Risotto is one of those amazing dishes when done right simply sings. Hints of nutty cheese from loads of Parmesan, Sweet creaminess from a little beer and the thick broth. The springtime risotto is flavored with savory fresh vegetables, a simple salt and pepper seasoning and it is a delight.

I am already missing the tastes of a summer BBQ.  I got pretty good at grilling chicken this summer and of course grilled corn on the cob is a must for a nice summer grill session.

The real treat in this recipe is the beer that adds a citrus savory more Earthy taste to the dish.  Most risottos are made with white wine.  But when you substitute a bottle of citrussy medium bodied craft beer, you end up with a deeper profile of flavors.  All the alcohol does cook out, leaving just the delights of the Brewery.

As always, I recommend you find a local craft beer to cook with... Kansas City is home to Boulevard Brewing Company.  Their best selling beer is Boulevard Unfiltered Wheat,  Boulevard Wheat is full of flavors, but the natural citrus taste is what makes this risotto about as good as a Summer BBQ!  As when cooking with wine, only cook with a quality beer that you would be happy drinking.  Full bodied, Full taste all the way!

Little Beer, Little BBQ Chicken, Little Corn on the Cob... One good summer BBQ or One good Risotto.

And BTW, there is an art to Risotto.  That soupy creamy gravy is fantastic, but there is a right way to make it perfect EVERY TIME.  I have the recipe I used to make this, but also after the recipe I have more than a dozen photo step by step shots and instructions so that your first time will be PERFECT.  Gourmet delights, so keep reading!

OK... Here's what I did...

Summer BBQ Chicken Risotto


3 TBS Olive Oil
1 Medium Red Onion, Diced
4 Cloves Garlic, Minced and smashed into a paste
1 Bottle Beer, Room Temperature
1-1/4 Cup Arborio Italian Rice
4-1/2 Cups Chicken Stock, to be used one cup at a time - HOT, simmering (or microwave)
Plus an additional 1/2 Cup of Chicken Stock
2 Cans Sweet Corn, Drained
1 Cup Grated Parmigiano-Reggiano Cheese
Debone an entire Rotisserie Chicken, All the meat (White and Dark), no bones or gristle.  Then Cut into 1 inch large dice
Mix the chicken with 1 Cup of your favorite BBQ Sauce
Salt and Pepper to Taste
2 tsp BBQ Spice Mix
2 tsp Thyme
For garnish, fresh time leaves

Cooking Directions 
  1.  In a large heavy bottomed skillet, heat olive oil over medium heat Add the Onions and saute for 3 minutes until onions start to soften 
  2. Add the garlic to the onions and saute for another 2 minutes 
  3. Add the Bottle of Beer and allow to simmer for 3-4 minutes 
  4. Add the rice and stir for 5 minute until all of the rice well coated and the rice has absorbed 1/2 of the liquid.  From here, it is important to only simmer.  Do NOT boil.
  5. Add one cup of the HOT (mine is fresh out of the microwave HOT) Chicken Stock and stir until the rice has absorbed almost all of the liquid, about 3-5 minutes. If you do not heat the chicken stock, the risotto will take longer to absorb the liquid, and the end product will be a bit gummy instead of creamy
  6. Repeat with the remaining stock, one cup at a time, constantly gently stirring. 
  7. When you add the last 1/2 cup (of the first 4-1/2 Cups), add the corn and mix.
  8. Remove from the heat, add the cheese and stir to combine (should melt quickly) 
  9. Add the Parmesan Cheese and stir until everything is melted and creamy.
  10. Add the BBQ sauced Chicken and the final 1/2 Cup of HOT (again, fresh from the microwave) Chicken Stock and stir to mix.  
  11. Garnish with fresh parsley and serve HOT and Enjoy!

 Olive Oil, Onions (sauteed for about 5 minutes), then add the Garlic and saute for an additional 2 minutes...
Add the beer.  Whole bottle (less a couple of sips for quality control if you like).  Simmer for a couple of minutes.
 Simmering Beer and Onions and Garlic...
 Add ALL of the Risotto rice and simmer in the beer and onions and garlic for about 5 minutes.  The beer will be absorbed into the rice.
 USE HOT HOT HOT Chicken Stock.  Mine is always fresh from the microwave.

 Here is the rice after it has absorbed the liquid of the beer.  So far, no chicken stock but you can see the rice has started to absorb the liquid
 OK... Time to start the Chicken Stock... HOT, 1 cup
 And stir.  You really need to be at the stove the entire time for this.  Slow simmer, slow stir.  You can see the liquid as you stir.
 After about 5 minutes the rice has absorbed so much of the liquid that when you stir you can see the bottom of the pan.  As the rice absorbs the liquid, the outer starchy coating begins to break off.  This is what makes the Risotto creamy.  The starch turns into a creamy gravy as the dish continues to cook.
 Add another cup of Stock... keep stirring for about 5 minutes... SLow stir, slow simmer.
 Again, the rice absorbs and the bottom can be seen.
 Time to add another cup of HOT
stock... Slow simmer, slow stir...
  Again, the rice absorbs and the bottom can be seen.
 Time to add another cup of HOT
stock... Slow simmer, slow stir...
  Again, the rice absorbs and the bottom can be seen.
  Time to add another cup of HOT
stock... Slow simmer, slow stir...
  Again, the rice absorbs and the bottom can be seen....

Also you can see the gravy starting to become pronounced.  This starchy gravy clings to each kernel of rice.  At this stage,be very careful to not let the rice over cook. You want this soupy consistency.
 Last 1/2 cup of the initial 4-1/2 Cups of HOT Stock gets added... Stir a bit
 And now, add a cup of freshly grated Parmesan Cheese.  Stir to mix.
 And you have beautiful creamy cheesy  Onion Risotto that anyone will be thrilled to serve to the finest gourmand!

Take a look at the creaminess of each kernel of rice. this comes from that low and slow simmering cooking process.

 OK... Time to make this Summer BBQ Risotto... Add the corn and mix.
 Add the BBQ Chicken
 Add the final extra 1/2 Cup HOT HOT HOT Chicken Stock, mix to blend and remove from the heat.  No need to simmer, the final extra bit will keep the dish creamy.

This is really really good...Serve HOT and ENJOY!!!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


This is also on my list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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