Chicken Carbonara Risotto

Chicken Carbonara Risotto

Ingredients:

1 cup arborio rice
2 cups chicken stock
1/2 cup pancetta, diced
8 oz chicken cutlets, 1/2 inch dice
1 tablespoon garlic
1 tablespoon shallots
1/4 cup white wine
4 oz heavy cream
1/2 stick butter
1/2 cup peas
1/4 cup Parmesan, grated
salt, pepper, red pepper seed to taste

Procedure:

Place the stock into a sauce pan and allow to boil. Add the rice and cover, lowering the heat to simmer. Cook the rice until tender, remove and hold aside. In a large saute pan, add oil, garlic, shallots, pancetta, wine, and chicken. Cook until the pancetta is brown and the chicken is cooked through. Add the butter and melt. Add the heavy cream and allow the sauce to thicken. Add the cooked risotto and mix well. Add the Parmesan and peas. Season and serve hot.