My friend insist that Chocobos should be eaten! In the name of all that’s good and holy in the world, NO!!! >_<

He found this recipe… for Chocobos! LE GASP! But don’t worry… no Chocobos are harmed in the making of this monstrosity… whew! ;u_u

Spicy Cheese and Chocobo Risotto

  • 4 cups chicken broth
  • 1/2 cup dry white wine
  • 1 1/2 cups Arborio rice
  • about 3 tablespoons of butter
  • 1 medium onion, diced
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup grated parmesan cheese
  • 3/4 cups of grated pepper-jack cheese (or however cheesy you want it)
  • 2-3 thinly sliced chocobo…okay… chicken breast (depending on the size)
  • Salt
  • pepper
  • red pepper flakes
  • 1 cup of sour cream
  • (and if you can get your hands on it) Stonewall Kitchen’s Chicken and pork spice rub (I swear by it)

Chicken:

Start off by preheating the oven to 350 degrees. Using a nonstick pan or tin foil, place the chicken down and season it with salt, pepper, red pepper flakes, chicken and pork spice rub and or any other spices you would like to add (you can make it as salty, spicy etc as you want it). Place it in the oven and bake for about 8-15 minutes (depending on the size of the chicken – to test it cut one open and make sure the juice runs clear)

Risotto:

Pour the chicken broth into a pot and heat on a medium setting. In a large sauce pan, melt 2 tablespoons of butter over medium-high heat. Toss the onions in and cook until they are tender (not brown!) this will take about 3 minutes. Add the Arborio rice in and stir, coating the rice with the butter. Add the wine and let it simmer, about another 3 minutes. Begin to ladle in 1/2 cup of chicken broth, stir and wait for the broth to evaporate. Add in another 1/2 cup of broth, stir,and wait for it to evaporate. continue this process until the risotto is soft and texture is creamy. (If it seems like your running out of broth, turn down the heat and cover the risotto with a top between ladles) This will take about 25 minutes.

When risotto is finished, set the heat to low and add in the pepper-jack cheese, parmesan cheese, and 1 tablespoon of butter (save a little bit of both cheeses to top). Stir until both cheeses are melted and incorporated. Slice the chicken into small strips and fold it into the risotto along with tomatoes. Sprinkle as much red pepper flakes on top as you would like, along with the left over cheeses. Serve with a dollop of sour cream and enjoy!!!

We hope you enjoy our first recipe! Let us know what you think! We’d love to hear from anyone who tries it out!

———————————————————————————–

Whew… that was a close one! But’s it’s chicken risotto people, not Chocobo! Nothing to see here! ;^_^

-Kweh (End)!

Advertisements