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Chicken Cordon Bleu Risotto


One of my favorite dishes is Chicken Cordon Bleu, and I know I've often commented on how I like to make Chicken Cordon Bleu inspired dishes.  One of my most recent recreations was this Chicken Cordon Bleu Risotto.  I love creamy risottos so it was no surprise that I loved this dish.  This dish takes a relatively basic risotto recipe and adds the flavors of Chicken Cordon Bleu (chicken, ham, Swiss cheese and the rich crunchy topping) to the final touches.  

If you're interested in some of my other Chicken Cordon Bleu inspired dishes, check out:

Chicken Cordon Bleu Risotto
Ingredients:
1 Cup Risotto
3 Cups Chicken Broth
1 clove garlic, finely diced
1/4 onion, finely chopped
2 Tablespoons Olive Oil
1 Tablespoon Butter
1/2 cup dry white wine
1 1/2 cups shredded chicken
3 oz. cooked ham, diced
1/2 cup Swiss cheese, shredded
S&P to taste

For Topping:
1 slice high-quality white sandwich bread (without crusts), torn into quarters
2 Tablespoons unsalted butter
3/4 cup grated Parmesan cheese
1 Tablespoon chopped fresh basil

Directions

Warm up broth in sauce pan and keep at a low simmer until ready to use
Heat butter and oil in skillet/sautee pan over medium heat, adding chopped garlic and onion to cook for about 2 minutes, stirring occasionally
Add dry rice to pan with garlic and onions, coating with Butter and Garlic, stirring occasionally until rice begins to lightly brown, about 2 minutes.

Add wine to rice, stir and cook until it becomes absorbed.  

Add 1 cup of warm broth and stir periodically until rice absorbs most of the liquid.  Add another cup of broth, and continue until broth is gone and rice is creamy.
Add cheese and stir in until melted.  Add chicken and ham and cook until heated through.  

Meanwhile, to make topping:
Process the bread in a food processor (you should have about 1 cup crumbs).

Melt butter in a large skillet over medium heat. Stir in the breadcrumbs and cook, tossing often, until golden brown, 3-5 minutes. Transfer to a small bowl and toss with 1/4 cup Parmesan and the chopped basil.

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