Ingredients

  • 4 cups of chicken stock
  • 6 tablespoons of butter
  • 1 finely minced sweet onion
  • 2 1/2 cups of carnaroli or arborio rice
  • 1 cup of dry white wine
  • leaves from 5 sprigs of fresh thyme
  • 2 heads of garlic, roasted
  • 1 cup frozen peas, thawed
  • 1 cup grated fontina cheese
  • 1 pound, boneless, skinless chicken (tenders, breasts, or
  • thighs…you choose)
  • kosher salt and freshly ground white pepper to taste
  • fresh parmesan and parsley for garnish

Instructions

  1. In a medium pan, heat the stock with four cups of water. Keep the stock warm.
  2. Get the chicken and cut it into bite-sized cutlets.
  3. In a skillet set at medium heat, sauté the chicken seasoned with salt and pepper. Use a little EVOO.
  4. Cook in about 5 minutes then remove the skillet and reserve.
  5. In a heavy bottomed pot at medium heat, heat 3 tablespoons of butter. Then add the onion. Wait until it becomes translucent. This will take about 5 minutes to 6 minutes.
  6. Put rice and thyme. Stir for about 1 minute or coat until it is shiny. Stir frequently and add wine. Keep stirring until the wine is absorbed.
  7. Add the stock to the rice. Get the roasted garlic and squeeze it out of its skin. Get a small bowl. Put the remaining butter and add the garlic to the bowl. Mash the mix with a fork.
  8. Check if the rice is tender. If so, add the garlic butter, chicken, cheese and thawed peas. Stir well. Add salt and pepper as needed.
  9. Remove from the heat. Cover to keep warm.
  10. Once ready, add chopped parsley and grated parmesan cheese as desired.

 

Some things you don’t know about butter:

Butter has a long history to go.

  • Butter has been yellow as early as the 14th
  • Butter factories are sometimes called creameries.
  • Butter production reaches billions of pounds (weight).
  • A pound of butter needs at least 21 pounds of milk.
  • Fragile items were once wrapped with butter (like bubble wraps) when on transport. This is during the middle ages.
  • Some attribute the word ‘butterfly’ to witches transforming into butterflies to steal butter and cream from the farmers. This is based on a medieval superstitious belief.

Everything about Parmesan Cheese, Cheeses, and Other Dairy Products:

  • Macaroni and cheese was first used with a cheese very similar to parmesan cheese.
  • New York City hosts two restaurants that serve nothing but different brands of macaroni and cheese.
  • There is a legend that got stuck that Macaroni and Cheese owes its fame to President Thomas Jefferson. He went for a visit and found the goodness in Macaroni and cheese. When he returned, he asked for it in the White House. The rest is history, or legend.
  • Macaroni is traced back to China.

Onion Facts

  • Onions take the third place in the scale of the production of vegetables in the United States.
  • Yellow onions dominate the varieties of onions in production. Yellow onions make up 3/4 of the onions produced.
  • Eating parsley helps you get rid of parsley.

 

 

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