Rizotto Corine


A hearty, nourishing rice dish from Belgium, Rizotto Corine (ree-zoh-toh koh-reen) makes a complete meal in itself.


6 streaky bacon slices, diced

2 oz. butter

2 chicken breasts, skinned, boned and cut into strips

2 medium-sized onions, thinly sliced and pushed out into rings 2 large green peppers, white pith removed, seeded and coarsely chopped 8 oz. small button mushrooms, wiped clean and halved 10 oz. long-grain rice, washed, soaked in cold water for 30 minutes and drained 5 medium-sized tomatoes, blanched, peeled and coarsely chopped

10 oz. canned sweetcorn, drained

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon celery salt ;’ teaspoon cayenne pepper

2 teaspoons Worcestershire sauce (optional) 13 fl. oz. chicken stock 2 oz. Parmesan cheese, grated

In a medium-sized flameproof casserole, fry the bacon over moderate heat for 5 minutes or until it is crisp and golden and has rendered most of its fat. Scrape the bottom of the pan frequently with a spatula to prevent the bacon from sticking.

Using a slotted spoon, remove the bacon from the casserole and drain it on kitchen paper towels. Set aside on a large plate.

Add half of the butter to the casserole. When the foam subsides, add the chicken strips and fry them, stirring frequently, for 6 to 8 minutes or until the chicken is lightly browned.

Using the slotted spoon, remove the chicken from the casserole and set it aside with the bacon.

Add the onions and peppers to the casserole and fry, stirring frequently, for 5 minutes. Add the mushrooms and fry, stirring frequently, for a further 3 minutes.

Using the slotted spoon, remove the vegetables from the casserole and set them aside with the chicken.

Add the remaining butter to the casserole and, when the foam subsides, add the rice. Fry, stirring constantly, for 3 minutes. Stir in the chicken, bacon and vegetables, the tomatoes, swectcorn, thyme, salt, pepper, celery salt, cayenne and the Worcestershire sauce, if you are using it. Stir well to mix and pour over the stock.

Bring the liquid to the boil, stirring constantly. Reduce the heat to very low, cover the pan and simmer lor 20 to 25 minutes, or until the rice is cooked and tender and has absorbed all the liquid.

Remove the casserole from the heat. Pile the risotto into a warmed serving dish, sprinkle over the Parmesan and serve immediately.

Flavonrsotne rice mixed with bacon, chicken and vegetables, Rizotto Corine makes a meal in itself.

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