beachcomber chicken and risotto

Beachcomber chicken adapted from an old ward cookbook

Marinade:
1/2 cup soy sauce
3/4 cup olive oil
1/4 cup dijon mustard
4 cloves garlic, minced
1 tbsp parsley
1 tsp rosemary
1 tsp thyme

Mix all ingredients for marinade. Marinate chicken breasts for several hours. Bake at 350 degrees for 50-60 minutes.


Basic Risotto adapted from Joy of Cooking

Melt 2 tbsp butter in a large pan over medium heat. Meanwhile, simmer 6-8 cups chicken stock. (I heated it in the microwave a bit at a time, and only ended up using 6 1/2 cups)

Stir into the butter: 2 cups rice. Stir the rice and cook about 3 minutes.

Then start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously to keep it from sticking. When 6 cups stock have been absorbed, add the stock 1/2 cup at a time and start tasting the rice. It should be tender but still a little firm to the bits, never mushy. Take the risotto off the heat when the rice still has a little more resistance than you would like.

Fold in 1 tbsp butter and 2/3 to 1 cup grated parmesan cheese. Season to taste with salt and pepper. Let the risotto stand for a moment or two. Serve mmediately.


*both were delicious...the risotto didn't need much salt...but pretty much i was just proud of myself for making risotto.