Bro-sotto! A Bro twist on an Italian Favorite

It’s your chef with another Caliph Culinary Creation, well sort of.  It is my twist on culinary classic, Risotto.  This tough Italian  dish is tasty as well as difficult to make if done incorrectly.

I remember years ago, my former roomy but still best friend would make this rice when I would fry things.  While making fried chicken or other dishes, he would create this tasty but creamy side dish.  It would be the only thing he would make.  He called it Mexican Rice. The recipe was acquired from his Italian mother.  Now that I am older, this is not that dish he would make but very similar. His rice would come out yellow while this rice color will be white.

For those that are checking out this Culinary Creation, you may be asking yourself what makes it Bro-sotto if it is based on an old Italian dish.  It is Bro-sotto because of the ingredient of Rotel Tomatoes. This Texas treat helps give any thing a little kick from homemade queso to making spaghetti sauce go from regular to extraordinary.

Instead of rehashing the recipe or trying to give a step by step of what I have done, here are some special tips.  I know I have said in the recipe that it is a process and you have to keep stirring or it will be ruined. That is true.  Boil your chicken breast while you are prepping your stations. Once boiled after 30 mins, put in a bowel and begin shredding with two forks.  The list steps below is the step by step way I created bro-sotto. I have made risotto a couple of different times. Now I have become used to the amount of stirs so I can now multi-task and make it. Then to save time, drain the rotels and pre mix the chicken breast, peas and carrots with rotels together. While on step 7, the chicken can be added and skip to step 9.

  1. Gather the ingredients.
  2. Boil the chicken breast until it is thoroughly cooked. Skim the foam off the top to keep the base clear. Roughly about 30 minutes depending upon the size of the chicken breast, but if the breast is small, then check if all white.
  3. In another pot or steamer, steam/boil your peas and carrots.
  4. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
    In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
  5. Turn down the fire. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.
  6. While the rice is cooked with the onions, if the chicken is done, put it in a large bowl, take two forks, and begin pulling the breast apart.
    Add the wine and cook while stirring, until the liquid is fully absorbed.
  7. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  8. Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
  9. Once the rice is a soft creamy texture, mix in the shredded chicken breast, the cooked peas and carrots, and keep adding stock if their is extra and allow the rice to absorb it.
  10. Stir in the remaining 2 tablespoons butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.
  11. Serve in bowls.

 

Bro-sotto! A Bro twist on an Italian Favorite
 
Prep time
Cook time
Total time
 
A simple but tough dish to make that needs every bit of your attention. It isn't great for multi-tasking.
Author:
Cuisine: Italian
Ingredients
  • 2 chicken breast (could be more)
  • 1 can Rotel Tomatoes and Chilis
  • 1½ cups Regular Rice (arborio rice) Not Minute Rice
  • 4 cups chicken stock
  • ½ cup vermouth (or another dry white wine)
  • 1 medium shallot (about ½ cup or ½ small onion, chopped)
  • 3 tablespoons whole butter (divided)
  • 1 tablespoon vegetable oil
  • ¼ cup Parmesan cheese (grated)
  • 1 tablespoon Italian parsley (chopped)
  • Kosher salt (to taste)
Instructions
  1. Gather the ingredients.
  2. Boil the chicken breast until it is thoroughly cooked. Skim the foam off the top to keep the base clear. Roughly about 30 minutes depending upon the size of the chicken breast, but if the breast is small, then check if all white.
  3. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
  4. In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2 to 3 minutes or until slightly translucent.
  5. Turn down the fire. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
  6. While the rice is cooked with the onions, if the chicken is done, put it in a large bowl, take two forks, and begin pulling the breast apart.
  7. Add the wine and cook while stirring, until the liquid is fully absorbed.
  8. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  9. Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
  10. Once the rice is a soft creamy texture, mix in the shredded chicken breast, the cooked peas and carrots, and keep adding stock if their is extra and allow the rice to absorb it.
  11. Stir in the remaining 2 tablespoons butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.
  12. Serve in bowls.

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