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Chicken & Cacio E Pepe Risotto

Risotto with pecorino cheese, truffle oil & black pepper butter, pan roasted chicken, greens, fig walnut vinaigrette

5 / 5

780 cal

20 min

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Recipe Ingredients

  • (a) chicken breast, celery root
  • (b) parmesan stock
  • (c) par cooked risotto
  • (d) greens
  • (e) fig walnut vinaigrette
  • (f) black pepper butter, grated pecorino cheese

Equipment Needed

  • saucepot
  • scissors
  • wooden spoon
  • mixing bowl
  • tongs
  • serving spoon

Recipe Directions

  1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Cut open the package of chicken breast (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken in the pan and sear for 2 minutes. After 2 minutes, flip the chicken breast over and sear the other side for 2 minutes. (If you are preparing 4+ servings, sear both sides for 3 minutes). After searing, place the pan of chicken in your 425 degree oven. Bake for 7-8 minutes.
  3. While the chicken is in the oven, pour the parmesan stock (b) into a saucepot. Put the pot on the stove over medium-high heat and bring the stock up to a simmer. When the stock is simmering, add the risotto (c) to the pot. Stir gently with a wooden spoon to separate any chunks of risotto. Bring the risotto up to a simmer without stirring.
  4. Once the risotto has reached a simmer, turn the heat down so that it is just lightly simmering with occasional bubbles. Stir almost constantly for 10 minutes or until 80% of the liquid is absorbed.
  5. At times when you are not stirring the risotto, add the greens (d) to a mixing bowl. Drizzle the fig walnut vinaigrette (e) over top and toss lightly with tongs to incorporate. Taste and add salt and pepper if you wish.
  6. When the chicken has finished baking, remove from the oven and place on a cutting board to rest.
  7. After 10 minutes or when 80% of the liquid has been absorbed, turn off the heat on the risotto. Add the black pepper butter & pecorino cheese (f) to the pot. Stir well to incorporate into the risotto. Taste and add more salt and pepper if you wish.
  8. Spoon the risotto on to your serving plates. Slice the chicken and place on top of the risotto. Serve the salad on the side.
Madison & Rayne Did You Know?

Beverage Pairing

Barolo

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Customer Reviews

TerryLynn

The celery root vegetarian version is so good. I liked the texture of the celery root with the risotto. The dish was flavorful, hearty, and filling. The salad has a very tasty dressing and is a nice complement to the richness of the risotto. I'm not vegetarian, but like to find good meatless dishes for variety. I really enjoyed this dish. My family also liked the chicken version.

February 24, 2022