Risotto with sage and chicken breasts

In asauteuse in In a stainless steel or a large stainless steel saucepan, sweat the shallots, bay leaf, garlic cloves, and sage in an olive oil/butter mixture over medium heat.

Once well sweated (about 5 minutes), add the rice. Stir-fry until translucent. Be careful not to overdo it with the fat so it doesn't burn.

Increase the heat and deglaze with white wine. Once the white wine has evaporated, you can start adding the broth (link to our recipe) with a large ladle, little by little until the rice is cooked. This should take about 18 minutes to be precise! As soon as the broth is well absorbed by the rice, add another ladleful, and so on.

While the rice cooks, bring the remaining broth to a simmer and poach the chicken breasts for 4 to 5 minutes, depending on the heat of your stove. No need to leave them in the broth any longer because the meat will continue to cook slightly outside of the broth.

Once the rice is ready, grate a generous amount of Parmesan cheese over the pan and mix well. Season with salt and pepper, add the juice of one lemon, and for a touch of freshness, grate a little zest over the top. And don't forget to taste to adjust the flavors!

And it's ready! Serve and enjoy!