On the tiny artists’ island of Burano near Venice, I was served a first course of shrimp risotto that simply beguiled me. As soon as I returned home I set about re-creating this achingly fresh dish. Many pounds of rice later, I hit upon a recipe that I believe comes close to the original. Until I return to A Romano, it’ll do just nicely. – by David Leite
serves 4
You might need to buy:
- unsalted butter
- Salt and pepper
- bay leaf
- cold water
- tomato paste
- celery
- vegetable oil
- minced garlic
- high-quality imported Arborio rice
- dry white wine
- chopped parsley
- heavy cream
- Salt and pepper
I used old cheddar cheese because i couldn’t find any smoked – smoked gouda was also recommended.
Also, try using toothpicks or small bamboo skewers to keep the chicken closed around the stuffing otherwise the cheese has a tendancy to leak out.
ready in about an hour and 10 minutes;
serves 4
You might need to buy:
- cream cheese
- smoked cheddar cheese
- boneless chicken breast
- scotch whiskey
- unsalted butter