CookEat Recipe
Riso alla Cacciatora
Rice cooked with browned chicken pieces, pork fatback, garlic, parsley and Parmesan until moist but not soupy.
Method
Steps
Step 1
Gather the ingredients: 1 small chicken, about 1.2 kg, cleaned and cut into serving pieces without head or feet; 400 g rice; 40 g cured pork fatback, finely chopped; finely chopped pancetta is an alternative; 1 garlic clove, finely chopped; 1 tablespoon finely chopped parsley; 25 g butter; Salt and black pepper to taste; About 1.2 litres water, with extra hot water only if needed; 50 g finely grated Parmesan; Optional: 100 ml plain tomato passata or 1 tablespoon tomato paste.
Step 2
Put the finely chopped fatback, garlic and parsley in a large pan and heat gently until the fat renders and the mixture begins to colour. Add the chicken pieces, then the butter, salt and pepper. Brown the chicken on all sides.
Step 3
Bring the water to a boil in a separate pot. Transfer the chicken and all the pan juices into it. Simmer for about 15–20 minutes to give the bone-in pieces a head start before adding the rice. If using the optional passata or tomato paste, stir it into the hot cooking liquid now.
Step 4
Add the rice and simmer gently, stirring from time to time, until the rice is just tender and the chicken pieces each reach at least 74°C at their thickest point without touching bone. Allow about 15–20 minutes for the rice, adjusting for its type. Add small amounts of hot water only as necessary to prevent drying before the rice cooks.
Step 5
Stir in the Parmesan just before taking off the heat. The rice should cling lightly to the chicken and stay moist, with no pool of broth; do not overcook it. Serve hot.
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