Name: Is it risotto,is it fried rice? Adam Liaw’s simple midweek saviour is the best of both
Cook time: 30 min
Yield: 4
Cuisine: Italian,Modern Australian
Ingredients: 2 tbsp olive oil; 300g chicken thigh fillets,diced; 1 carrot,diced; 1 small zucchini,diced; 1 cup frozen peas; 2 eggs,beaten

Special fried rice meets risotto.William Meppem

easyTime:<30 minsServes:4

This recipe is a bit like fried rice,but is really a risotto.

I’m not one of those people who stirs their risotto constantly while it cooks.You really don’t have to. The creamy texture of risotto comes from emulsification at the end,not stirring at the beginning.

Ingredients

2 tbsp olive oil
300g chicken thigh fillets,diced
1 carrot,diced
1 small zucchini,diced
1 cup frozen peas
2 eggs,beaten

RISOTTO

3 tbsp olive oil
1 brown onion,peeled and diced
3 garlic cloves,peeled and sliced
2 cups arborio rice
½ cup white wine
1½ litres chicken stock
25g butter
½ cup grated pecorino (or parmesan),plus extra to serve

Method

Step1
Start with the risotto. Heat a large casserole dish over medium heat and add the oil and half the onion. Fry the onion for about 3 minutes until translucent,then add the garlic and fry for a further minute. Add the rice and toast in the oil for about a minute,then add the white wine and stir until the white wine is absorbed. Add a third of the stock and simmer for about 5 minutes,stirring occasionally,until the stock is absorbed. Repeat two more times for the remaining stock.
Step2
While the risotto is cooking,place a separate frypan over medium heat. Add olive oil and fry the remaining onion,carrot and zucchini for a minute or two until softened. Add the chicken,season well with salt and pepper,and fry until nearly cooked through.
Step3
Move the ingredients to one side of the pan and crack the eggs into the open side. Mix until eggs are set,separated into small pieces and a little dry;combine with the remaining ingredients in the pan and stir in the frozen peas. Season well.
Step4
When the last addition of the stock is absorbed (the risotto should be al dente),stir through the pan-fried ingredients,butter and pecorino. Taste and adjust the seasoning. The texture of the risotto should be quite soft,so that it spreads easily on a plate if you tap the bottom of the plate. Serve with extra cheese and black pepper.