With winter in full swing and the wood fired oven hotplate available all day, there is nothing more comforting than stirring a risotto while enjoying the warmth in the kitchen. The aromas fill the air as the broth simmers gently.
Chicken thigh fillets have plenty of flavour, brought to life by poaching slowly in chicken stock, which has been enhanced by the tenderising action of coconut milk powder.
Arborio rice is a plump white grain, entirely suitable for creating this classic risotto with a twist. Spanish red onions have a sweetness that compliments the chicken, and the use of saffron adds fragrance and colour to the rice.
A final drizzle of aged balsamic vinegar provides a rich tangy contrast. Fresh herbs lift the palate and bring vibrant colour to the plate.