Fall inspired pancetta-wrapped chicken with saffron apple risotto

NEW HAVEN, Conn. (WTNH) — If you plan on apple picking this weekend we’ve got your back with an apple risotto topped with pancetta-wrapped chicken. It’s perfect for a fall day.

Bill Marinelli stopped by to show News 8’s Stephanie Simoni how to whip it up at your kitchen at home.

Here’s his recipe:

Roasted Pancetta Wrapped Chicken with Apple and Fennel Risotto

What You Will Need:

For the Chicken:

Simply wrap chicken with slices of pancetta(I use bone-in skinless thighs) and roast in oven on a baking sheet at 375 degrees for about 1 hour

While the chicken is roasting, make the risotto

For the Risotto:

1 TB Olive Oil

1 TB butter

½ cup thinly sliced fennel

1 cup small diced peeled apple

1 cup Arborio rice

3 ½-4 cups of hot chicken broth

1 cup grated Grana Padano cheese

Salt and pepper to taste

How to Make it:

Warm the butter and olive oil together in a sauce pan over medium heat

Add the fennel, stir and simmer for about 2 minutes until fennel just begins to brown

Add and incorporate the apple

Add the rice and thoroughly stir into the mixture

Begin adding the chicken broth about ½ cup at a time, stirring continually until all the broth has been added – about 15 minutes

Add the cheese and adjust the seasoning

Serve the chicken over a bed of risotto.

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