Riso Amore: Chicken Congee Meets Rome
Silky rice porridge with shredded chicken, tomatoes, and Italian herbs
1 hour 15 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight we take the humble Chinese congee on an Italian vacation, inviting tomatoes and a whiff of basil to the party. Expect pure comfort, with a creamy spoonful that bridges continents one bite at a time.
Ingredients
Yield
4
Instructions
- 01In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4 minutes.
- 02Add the minced garlic and cook, stirring, for 1 minute until fragrant.
- 03Stir in the rice and toast for 2 minutes, stirring to coat each grain with oil.
- 04Pour in the chicken broth and bring to a simmer.
- 05Add the chicken thighs to the pot. Reduce heat to low, cover, and let simmer for 40 minutes, stirring occasionally to prevent sticking.
- 06Remove the chicken to a bowl and shred with two forks. Return shredded chicken to the pot.
- 07Add the diced tomatoes, salt, pepper, and dried basil. Simmer uncovered for 15 more minutes, stirring often until the rice is fully broken down and the mixture is creamy.
- 08Stir in the grated Parmesan until melted. Taste and adjust seasoning.
- 09Ladle into bowls and finish with chopped fresh parsley and a drizzle of olive oil.
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