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Grana Padano Risotto and Stuffed Chicken Rolls

Stuffed Chicken Rolls with Parsley and Grana Padano Risotto, Vanilla Carrots
Nothing is more satisfying and warming than a well-made risotto with Grana Padano. Now, add a cheesy rolled chicken breast on top and serve with Vanilla carrots and this is a meal that is sure to impress. This dish is great to make with kids, having them stir the risotto and pound the chicken, or perfect as a meal with great friends and great wine.
  1. ForRisotto:
  2. 1/3 cup of butter
  3. 2 tbsp olive oil
  4. 1 l chicken broth
  5. 1 ½ cup risotto rice
  6. 1 cup grated Grana Padano
  7. 1 ¼ cup dry white wine
  8. 1 shallots, diced
  9. 1 bay leaf
  10. 1 clove of garlic
  11. 1 half lemon
  12. ½ bunch of thyme
  13. 1 bunch of parsley
  14. ½ bunch of chives
  16. For chicken rolls:
  17. 4 - 5 chicken breasts with skin
  18. 2 tbsp olive oil
  19. 2/3 cup of ricotta
  20. 1 ½ cup of Grana Padano Riserva
  21. 3 eggs
  22. 1 cup dried tomatoes ½ cup of pine nuts
  23. 1½ cup of bread crumbs
  24. 1 orange zest
  25. Salt & pepper
  26. Rosemary & thyme
  28. For vanilla carrots:
  29. 1 lb carrots, peeled and sliced
  30. 2 tbsp sugar
  31. 2 tbsp balsamic vinegar
  32. 2 tbsp butter
  33. ½ cup apple juice
  34. 1 vanilla pod, split
  35. Salt to taste
  1. For Risotto:
  2. Heat 3 tbsp of butter and the oil. Gently fry the shallots then toss the rice and herbs until the rice is glazed.
  3. Add the white wine. When evaporated, keep adding ladles of hot broth as needed, until cooked. Towards the end of the cooking time, add another 25-30 g of butter and Grana Padano to taste. Season.
  4. For chicken rolls:
  5. Butterfly the chicken breasts and flatten them between two sheets of parchment paper.
  6. Mix the rest of the ingredients for the stuffing and spread on the chicken breasts (if wanted, layer first with Prosciutto slices).
  7. Roll them up like a roulade and cover tightly in aluminum foil lined with plastic wrap.
  8. Simmer gently in water for 20 minutes. This can be prepared ahead of the Risotto.
  9. While the risotto is cooking, unwrap the rolls from the aluminum foil; fry them with the herbs and season. Place them in the oven to brown at 325 F, for about 20 mins, until golden.
  10. For vanilla carrots: Fry the carrots in the butter, add all the other ingredients until cooked and glazed.
  11. Serve as in photo, cutting each chicken roll in half or 3 slices.
culture: the word on cheese https://culturecheesemag.com/

Grana Padano

Grana Padano cheese has been a part of Italy's proud gastronomic heritage for nearly 1000 years. A staple in Italian cuisine, it has become the world's best-selling PDO cheese. It has a fine grainy structure and a mellow, tasty, yet never overpowering, flavor, and can be found aged between 9 months to over 24 months. Grana Padano possesses unique nutritional features and is naturally lactose free due to its production characteristics and the long ageing process.

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