Chicken rolls, parsley risotto, vanilla carrots

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Chicken rolls, parsley risotto, vanilla carrots


. Difficulty: Medium . Serves: 4 people . Preparation time: 1 hour . Variety: Rice


For the risotto:
75-80 g of butter
25 g of olive oil
1 l chicken broth
300 g risotto rice
75 - 100 g Grana Padano
300 g dry white wine
50 g shallots, diced
1 bay leaf, 1 clove of garlic
1 half lemon
½ bunch of thyme, 1 bunch of parsley
½ bunch of chives
For the chicken rolls:
4 - 5 chicken breasts with skin   
2 tbsp olive oil      
150 g of ricotta     
150 g of Grana Padano Riserva   
3 eggs       
50 g dried tomatoes     
50 g of pine nuts     
150 g of bread crumbs
1 orange zest
Salt & pepper
Rosemary & thyme
For the vanilla carrots:
500g carrots, peeled and sliced
25 g sugar, 25 g balsamic vinegar 
25 g butter, 100 ml apple juice
1 vanilla pod, split, Salt to taste


For the risotto:
Heat 50 g of butter and the oil. Gently fry the shallots then toss the rice and herbs until the rice is glazed. Add the white wine. When evaporated, keep adding ladles of hot broth as needed, until cooked. Towards the end of the cooking time, add another 25-30 g of butter and Grana Padano to taste. Season.
For the chicken rolls:
Slice the breasts open and flatten them between two sheets of baking paper.
Mix the rest of the ingredients for the stuffing and spread on the chicken breasts (if wanted, layer first with Prosciutto slices).
Roll as them up like a roulade and cover tightly in aluminum foil.
Simmer gently in water (at about 90 ° C) for 20 minutes. This can be prepared ahead of the Risotto.
While the risotto is cooking, unwrap the rolls; fry them with the herbs and season. Place them in the oven to brown at 70°c, for about 20 mins, until golden.
For the vanilla carrots:
Fry the carrots in the butter, add all the other ingredients until cooked and glazed.
Serve as in photo, cutting each chicken roll in half or 3 slices.
Frank Oehler