Risotto with sage and chicken supremes

STEPS

In a sauté pan or large saucepan, sweat the shallots, bay leaf, garlic cloves and sage in an olive oil/butter mixture over medium heat.

Once well sweated (about 5 minutes), add the rice. Pearl it until it becomes translucent. Don't go too hard with the fat so that it doesn't burn.

Turn up the heat and deglaze with white wine. Once the white wine has evaporated, you can start adding the broth (link to our recipe ) with a large ladle, little by little until the rice is cooked. Which should take about 18 min to be precise! As soon as the broth is well absorbed by the rice, put a new ladle and so on.

While the rice cooks, bring the rest of the broth to a simmer and poach the chicken supremes for 4 to 5 minutes depending on the power of your fire. No need to leave them in the broth any longer because the meat will continue to cook slightly out of the broth.

Once the rice is ready, grate a good amount of parmesan over the sauté pan and mix well. Salt, pepper, add the juice of a lemon and for a touch of freshness, grate a little zest on top. And don't forget to taste to adjust the flavors!

And it's ready! Dress up, and enjoy!