Roast Chicken with Prosciutto & Pronto Rosso Risotto Stuffing
The perfect dish for entertaining, bursting with flavour. Serve as a stand alone dish or pair it alongside salads, roasted potatoes and a glass of Rocca Giovanni Dolcetto d'Alba. Serves 6-8 2 Tbsp...
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Cooking tools:
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Paper towel
- Butcher's twine
- Roasting pan
- Oven
- Baster
- Skewer
- Aluminum foil
- Carving knife
Ingredients
- 2 Tbsp extra virgin olive oil (EVO), plus extra to drizzle
- 1 small red onion, finely diced
- 100g Pedrazzoli sliced prosciutto, diced or coppa or pancetta
- 100g Ferron Carnaroli rice
- ½ cup red wine
- 1 cup hot chicken stock
- 4 Tbsp Sabato Pronto Rosso
- 2 Tbsp fresh thyme leaves
- 1 large free-range chicken
- 40g Lewis Road Creamery butter, softened
- Salt
- freshly ground black pepper
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