Recipe submited by SunRice Coly cookoff contestant Kelly Willis
2 Large Onions
1 teaspoon Crushed Garlic
250g Aborio Rice
3 litres Chcken Stock
3 Chicken Breast
2 tablespoons Honey
2 tablespoons Soy Sauce
Salt and Pepper
Put 1 Litre of the chicken stock in to a saucepan to begin to simmer to poach the chicken breast.
Put 500ml of the chicken stock in to a small pan, combine with the 2 tablespoons of soy sauce and 2 tablespoons of honey. Set to simmer and reduce for 45 minutes to make the broth.
In a deep sided non-stick saute pan add olive oil, diced onions, sliced mushrooms and garlic. Saute until onions are translucent. Add rice and saute for 1 minute. Reduce pan to a simmer and add 1.5 litres of chicken stock 1 ladle at a time: as the first ladle is absorbed in to the rice, stir and add the next ladle. Continue to do so until rice is aldente. This should take appproximately 45 minutes.
Halfway through the rissotto process, place the chicken breast into the simmering stock and poach for 20 to 25 minutes. Remove from poaching broth and cover to the side and let rest.
Add broccollini inot the poaching broth and blanch for 5 minutes.
Return to rissotto and add the cream and half of the chopped chives. Stir and remove from heat.
Place the rissotto in a mound in the centre of a plate. Remove chicken breast from it's cover and slice into 4 slices on the diagonal and place on top of the rissotto.
Place the broccollini on top of the chicken breast. Scatter over remaining chopped chives.
Serve the reduced honey soy broth in a separate pouring bowl and pour equally over the dishes when serving.