Chicken Skewers with Risotto and Herbs

Prep Time

15 Minutes

Cook Time

45 Minutes


Serves 6


Most ingredients are available in the market!


Herb Infusion (To be used in small quantities to add flavor to risottos, meats, poultry and fish)

1 oz Parsley, Minced
1 oz Basil, Minced
1/2 oz Thyme Leaves, Minced
1/4 oz Mint Leaves, Minced
1 oz Rosemary, Minced
1 oz Lemon Rind, Minced
1/2 oz Onion, Finely Chopped
1/3 oz Garlic, Minced
1/4 cup Extra Virgin Olive Oil

Chicken Skewers

3/4 lb Chicken Breast, Cut into 1/2 inch cubes
12 ea Cherry Tomatoes
2 tbsp Extra Virgin Olive Oil
1/2 cup Dry White Wine
6 ea Rosemary Sprigs, Chopped
6 ea Lemongrass Pieces, 6inches each


6 cups Chicken Stock
4 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
1 cup Sparkling White Wine
5 tbsp Parmesan Cheese, Grated
Salt and Freshly Ground Black Pepper, To Taste

Method of Preparation

1. To make the herb infusion- combine all of the ingredients in a small sauce pan.
2. Cook over low heat, without boiling, for 15-20 minutes.
3. Stir and pass through a small sieve. Reserve.
4. To make the chicken skewers- alternate chicken and cherry tomatoes using the lemon grass as a skewer.
5. Warm the olive oil in a large sauté pan over medium heat.
6. Add the skewers and cook until the chicken is lightly browned on all sides.
7. Add the dry white wine and rosemary, cook for 10 minutes.
8. Set aside on a warmed plate.
9. Warm the olive oil on a large sauté pan over medium heat.
10. Add the onion and cook, stirring constant, for 3 minutes.
11. Make sure every grain is covered with butter and oil.
12. Then add 1/2 cup of the sparkling wine and stir until absorbed.
13. Add 1 cup of the stock and stir until the liquid is absorbed.
14. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all of the liquid is absorbed before adding more stock.
15. Remove the pan from the heat and stir in the remaining 3 tbsp of butter, 1 tbsp of olive oil, the Parmesan cheese, the remaining 1/2 cup of sparkling wine and salt and pepper to taste.
16. Let the risotto rest for a minute or two and serve on individual plates.
17. Top the risotto with a chicken skewer and a few drops of the herb infusion.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari