caprese risotto and balsamic chicken

After not cooking for awhile, I felt the need to really dive back into it and make something that was completely time consuming.  So naturally, when I came across this risotto recipe, I had to try it!  It also involves all of my favorite things; cheese, balsamic, caprese salad, cheese.  This recipe is fantastic because you can serve it on its own as the main dish or as a deliciously cheesy side.  I chose the latter since Nate usually needs a meal that will really fill him up (i.e. it needs to include some sort of meat) and unfortunately rice and salad will not do.  I also chose to use it as a side because our friend Paul had recently taken care of our dog, Hunter (the rock star in the main photo), and in exchange for this, I told him I would cook us all some dinners.  Win-win.

Caprese Risotto
adapted from myrecipes.com

Makes 6 servings

Ingredients 

4 ½ cups chicken stock, low sodium/low fat
2 tablespoons extra virgin olive oil
1 shallot, chopped
1 ½ cups Arborio rice
1/3 cup white wine
1 teaspoon salt
¼ teaspoon pepper
1 cup grape tomatoes, halved
¼ cup fresh basil, chopped
5 ounces fresh Buffalo Mozzarella cheese, finely diced (this makes it melt easier)

Balsamic glaze to taste (like Gia Russa)

Directions 

First we will bring our chicken stock to a simmer in a medium saucepan (do not boil).  I like to use chicken stock because I feel like it has more flavor.  Feel free to use a vegetable broth for all you vegetarians out there.  Now we'll keep the stock warm and on the side for the time being.

Heat 1 tablespoon oil in a large saucepan over medium-high heat and add the shallot to the pan; sauté 3 minutes or until tender. 

Now we add the rice; cook 2 minutes, stirring constantly.  We'll stir in our wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup of the stock; cook 5 minutes or until liquid is nearly absorbed, again, stirring CONSTANTLY.  Unfortunately, risotto is not like regular rice that you can just leave for 15 minutes and then come back it.  It requires constant attention.  

Reduce the heat to medium.  Add the remaining stock, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).  Then, stir in the salt and pepper; cook 2 more minutes.

Next, we'll remove the pot from the heat and stir in the tomatoes, chopped basil, and mozzarella cheese. The we drizzle each serving with 1/2 teaspoon balsamic glaze.  Gia Russa is my FAVORITE brand and I could put it on pretty much everything.  It reminds me of the balsamic glazes we had in Italy over our steaks.  My mouth is totally watering just thinking about it.

Next we have the Balsamic chicken.  This is my go to Balsamic "insert type of meat here" recipe and I tend to make it...a lot.  Like I said, I can't get enough of the Gia Russa Balsamic Glaze (by the way I'm currently looking for a job if you people at Gia Russa ever need a spokesperson).

Balsamic Chicken

Makes 3-4 servings

Ingredients
1 package boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1 cup balsamic vinegar

2 teaspoons chopped fresh rosemary (optional)

Gia Russa Balsamic Glaze (get in my life)

Directions

Begin by lightly sprinkling the chicken with salt and black pepper.  Then heat the oil in large skillet over medium heat and add the chicken.  Allow the chicken to brown slightly on each side (about 5 minutes on each side).

Next, drain the fat from the skillet and pour the balsamic vinegar over the chicken.  Sprinkle the rosemary (if you so wish) over the chicken.  Then cook, uncovered, until the balsamic vinegar is reduced by half and no pink remains throughout the chicken.  Plate and drizzle the balsamic glaze over the chicken.  Or douse it.  You know, whatever you're feeling like that day.