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Recipe - Pomodoriccio Tomato and Basil Rissotto with Seared Chicken




1 can pomodorriccio tomatos
2 tbsp fresh basil, chiffonade
1 cup Arborio rice
3 cups chicken or vegetable stock, hot
2 cloves garlic, minced
1 shallot, small dice
2 tbsp butter

2 chicken breast
1 tbsp olive oil
Salt and pepper to taste


- Heat heavy bottom pot on medium heat and add butter. 
- Saute shallots gently until translucent and add rice. Toast for about 2 minutes.
- Add garlic and cook for about 30 seconds or until you can smell the garlic begin to saute.
- Add stock one ladle at a time stirring frequently until absorbed. (You may not use all of the stock.) Remove from heat and stir in tomatos and basil. Cover with lid.

- Heat a saute pan and add olive oil.
- Season chicken breasts and sear until golden. Flip and repeat until cooked through. 
- Allow chicken to rest about 2 minutes on cutting a board.
- Slice and serve over rissotto