FireSmith™ Grilled Chicken Risotto with Gruyere, Apple and Capers

Ingredients

• 12 oz, shredded | FireSmith® Flame Grilled Chicken Breast
• 1/4 c, grated | Blanc Gruyere
• 1 | Fuji Apple
• 2 oz, rinsed | Caper
• 1 quart | Chicken Stock
• 1 tbsp | Olive Oil
• 3 tbsp | Butter, unsalted
• 1/2 | Yellow onion, small, diced
• 1 1/2 c | Arborio rice
• 1/2 c | Vermouth, dry
• 3 tbsp | Mascarpone cheese
• 1 tbsp | Italian parsley, washed/chopped
• To taste | Salt & Pepper

Method

1. Peel, core and dice apple; roast in oven until tender
2. Puree roasted apple in food processor until smooth
3. Place capers on sheet tray; bake at 225◦F approximately 2 hours until dried and crispy
4. Place chicken stock in small saucepan over medium heat and allow to come to simmer; lower heat
5. In large, heavy-bottom pot heat oil and 1 tbsp butter over medium heat
6. Once butter has melted add onion and cook until translucent, about 2 - 3 minutes
7. Add rice and stir with wooden spoon, cooking and toasting the rice until it becomes translucent
8. Do not brown rice or onions
9. Deglaze pan with dry vermouth and cook until evaporated
10. Add a ladle of hot stock to rice and stir frequently until liquid is fully absorbed
11. When rice appears dry, add another ladle of stock and repeat process
12. Continue adding stock for approximately 20 minutes, until rice grains are tender but still firm without being crunchy
13. Stir in remaining butter, cheeses, apple puree and parsley; season to taste with salt and pepper
14. Fold in shredded chicken and place in serving bowl
15. Garnish with dried capers and serve