New Recipe

Cordon Bleu Risotto
By Ted Slee

Prep Time: 25 – 30 Mins

Cooking Time: 30 – 45 Mins

Servings: 2 (Main Course)

Servings: 4-6 (Side Dish)

Ingredients:

1 Cup of Risotto rice

4 cups of boxed unsalted chicken stock

2 tbls of olive oil

2 tbls of salted butter

½ cup of diced white onion or shallot

½ cup diced cooked ham

½ cup diced cooked chicken breast

½ cup diced uncooked red bell pepper (half a normal sized pepper)

½ cup gruyere shredded or diced

½ cup shredded parmesean cheese

Tsp dried oregano

Dash of cayenne pepper

Salt & Pepper for taste

Prep:

1. Saute Onion on Med to High heat in melted butter and olive oil until translucent (about 3-5 mins)
2. Add dry rice and cook for 4-5 mins stirring to coat rice in oil/butter.
3. Stir in 1 cup of Room Temp Broth at a time until almost absorbed stirring frequently.
4. Just before last cup is absorbed add the chicken, ham, red bell pepper, cheddar cheese and half of the Parmesean cheese.  Mix till well incorporated and cheese is melting
5. Add Oregano and Cayenne pepper and mix it in well.  Give the mixture a taste and add salt and pepper as necessary.
6. Use the rest of the Parmesean cheese as a garnish.