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Smoked Chicken Risotto with Apple, Escarole and Hazelnuts
(taken from Bon Appétit, November 1998)
serves 6 for a first-course or 4 for a main course
6 cups chicken stock or canned low-salt chicken broth
2 tablespoons olive oil
1/3 cup minced shallots
1 and 1/2 cups arborio or medium-grain rice
4 cups coarsley chopped escarole 		2 cups diced smoked chicken
1 cup diced unpeeled Fuji apple
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter
1/2 cup hazelnuts, toasted, husked, coarsley chopped

1.Bring 6 cups chicken stock to simmer in large saucepan. Reduce heat to low; keep chicken stock hot.

2.Heat oil in heavy large saucepan over medium heat. Add shallots; sauté until soft but not brown, about 2 minutes

3.Add rice; stir 2 minutes. Add 1 cup hot stock; simmer until stock is absorbed, stirring often, about 3 minutes.

4.Continue adding stock, 1/2 cup at a time, and stirring often until rice is tender but slightly firm in centre and mixture is creamy, simmering until stock is absorbed before adding more, about 20 minutes.

5.Stir escarole, chicken, apple and Parmesan into risotto; simmer until heated through, stirring constantly. Remove from heat.Mix in butter. Season with salt and pepper. Sprinkle with hazelnuts.

serve with Lailey Vineyard 2002 Chardonnay Canadian Oak VQA

www.laileyvineyard.com